I've always wanted to try my hand at lasagna but I've always put it off. It sounds simple to just buy a jar of sauce and put it together but I wanted to make my sauce from scratch. It had to be the best lasagna I've ever had. I had high expectations for myself clearly. It was achieved the first go round in my opinion. I've tried lasagnas and looked up different recipes until I made my own. Pour yourself a glass of cabernet and try this recipe and I promise you, you will not be disappointed.
Ingredients
Serves 8
For the sauce:
1 lb ground beef
1lb Italian sausage
28 oz crushed tomatoes
15 oz tomato sauce
6 oz tomato paste
1/2 cup cabernet sauvignon
1 medium onion(diced)
1/2 green bell pepper (diced)
1 cup diced mushrooms
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp crushed pepper
1 tsp Italian seasoning
4 tsp minced garlic
1 tbsp fresh basil
For the cheese mixture:
1 cup ricotta
1 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
1 egg
1 tbsp fresh italian parsley
2 tbsp basil
12 oz shredded mozzarella cheese
2 tbsp grated parmesan
1 box oven ready lasagna noodles (I used 8)
1 tbsp fresh Italian parsley
Video of how to make the lasagna.
Meat Lasagna
Visual Recipe
Dice up the onion, 1 cup.
Dice then green bell pepper, 1/2 cup.
Chop the mushrooms, 1 cup or 6 mushrooms.
I used a pack of sausage that gave me a mix of hot and sweet sausage. You can use all sweet or all hot if you prefer.
I didn't want to cook the sausage in the casing so I had to remove them. Find the opening and run the knife between the casing and the meat.
Cut the casing so that the meat can come out easily.
But the meat to the side and discard the casing.
In a large on medium high heat, begin to brown the meat.
Break up the meat and mix together.
After about 15 minutes the meat should be browned.
Add in the onions and green pepper.
Mix and cook for two minutes.
Add the mushrooms.
Mix and cook for 5 minutes.
Add tomato paste.
Mix and let cook for 5 minutes.
Add the cabernet, stir, and let cook for 2 minutes.
Next, add garlic.
Add can of crushed tomatoes.
Stir together.
Add the italian seasoning, garlic powder, onion powder, salt, pepper, and crushed red pepper.
Mix everything together.
Add tomato sauce. Turn heat to low and simmer for 30 minutes stirring occasionally Now time to make the cheese mixture.
In a bowl add the ricotta, egg, parmesan cheese, salt, pepper, parsley, and basil.
Mix together and set to the side.
After 30 minutes add tbsp basil to the sauce.
Mix together and it's ready to start assembling.
Get a baking dish and preheat oven to 375°.
Add a thin layer of sauce at the bottom of pan so that the noodles do not stick.
Layer the noodles on top of that. I actually was able to squeeze another noodle horizontally after I took picture of this step.
Spread all of the cheese mixture on top.
Use half of the mozzarella cheese to top this layer.
Add half of the remains meat sauce.
Next, add another layer of the noodles.
Add the remaining layer of meat sauce.
Top with the rest of the mozzarella cheese, 2 tbsp of parmesan cheese, and t tbsp of parsley.
Cover with foil and bake for 30 minutes.
Uncover and bake for an additional 5-10 minutes for browned and bubbly cheese.
Bask in the beauty for 10 minutes before serving because it is HOT!
Enjoy!
Ingredients
For the sauce:
- 1 lb ground beef
- 1 lb italian sausage casing removed
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 1/2 cup cabernet sauvignon
- 1 medium onion diced
- 1/2 green bell pepper diced
- 1 cup mushrooms diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp crushed pepper
- 1 tsp italian seasoning
- 4 tsp garlic minced
- 1 tbsp fresh basil chopped
For the cheese mixture:
- 1 cup ricotta
- 1 cup parmesan cheese grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 egg
- 1 tbsp fresh italian parsley chopped
- 2 tbsp basil chopped
For assembly:
- 12 oz mozzarella cheese shredded
- 2 tbsp parmesan cheese grated
- 1 box oven ready lasagna
- 1 tbsp fresh italian parlsey chopped
Instructions
- Ina large pot on medium high heat begin to brown the beef and sausage. Break up the meat and mix together cooking for 15 minutes.
- Add onion and green pepper and mix cooking for a couple of minutes. Add the mushrooms and cook for 5 minutes. Next, add the tomato paste and mix. Cook the mixture for 5 minutes. Stir in the cabernet and cook for a couple of minutes.
- Add the garlic and crushed tomatoes and mix together. Add all seasonings and give a good stir to thoroughly distribute. Lastly, add the tomato sauce and stir. Reduce heat to low and simmer for 30 minutes.
- Add all the ingredients for the cheese mixture into a bowl and mix together. Set aside.
- Once the sauce is finished, stir in the fresh basil.
- At the bottom of the baking dish, spread a light layer of the meat sauce. Top that with a layer of the noodles. Next add all of the cheese mixture, spreading evenly. Use half of the mozzarella cheese and sprinkle on top of the cheese mixture. Top with half of the meat sauce. Add the last layer of lasagna noodles. Then add the remaining meat sauce. Lastly, top with the rest of the mozzarella cheese, parmesan cheese, and italian parsley.
- Cover with foil and bake for 30 minutes. Uncover and bake for 5-10 minutes for browned and bubbly cheese.
- Let rest for 10 minutes then serve.
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