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Cheesy Meat Lasagna

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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

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Ingredients 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

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In a dutch oven over medium-high heat begin to brown meat. Break up the meat with wooden spoon and mix together cooking for 15 minutes.

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Add onion, green pepper and mushrooms and cook for 5 minutes. Add tomato paste and stir in the cabernet and cook for a couple of minutes.

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Add the garlic, crushed tomatoes, seasonings and tomato sauce and stir. Reduce heat to low and simmer for 30 minutes.

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Add all the ingredients for the cheese mixture into a medium bowl and mix together. Set ricotta mixture aside.

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Once the sauce is finished, stir in the fresh basil. Pre heat oven to 375°.

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At the bottom of the baking dish, spread a light layer of the meat sauce. Top that with a layer of the noodles.

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Next add all of the ricotta mixture, spreading in an even layer. Use half of the mozzarella cheese and sprinkle on top of the cheese mixture.

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Top with half of the meat sauce. Add the last layer of lasagna noodles.

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Then add the remaining meat sauce. Lastly, top with the rest of the mozzarella cheese, parmesan cheese, and Italian parsley.

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Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 5-10 minutes for browned and bubbly cheese.

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