Monday, July 29, 2013

Lasagna ala Deb



Meat Lasagna

Recently we were invited to our friend's cabin and I offered to bring up our first night's meal.  I knew us three girls would be shopping on our way and definitely not arriving in time to make a meal.  And the guys were probably going to be fishing and anything they caught that day we would eat the next night.

Lasagna is one of those meals you can make ahead of time and either freeze it until you want to use or assemble it the day before and bake it the next (and yes, the third option is to assemble and bake at the same time, but I've found it is best to let it sit for a day before baking - the flavors meld better).

Another new trick I read about and tried was not to cook the noodles - yep, even the boiled ones - which was what I used! I was very skeptical but when I poised this tip on my blog's FB page, I had so many comments from people who don't pre-cook their noodles, that I knew it would be OK (and it was).

So once us girls got back from shopping, we turned on the oven and popped this in - about an hour later we were seated and ready to go.  Along with this, we served a caesar salad (pre-bagged) and some yummy bread.

Lasagna

by Deb Attinella
Prep Time: 2 hours
Cook Time: 1 hour
Ingredients (serves 8-10)
  • 3 links sweet Italian sausage crumbled
  • 1 ½ ground beef (85/15)
  • 1/4 cup minced onion
  • 1 clove minced garlic
  • 28 oz crushed tomatoes
  • 12 oz tomato pate
  • 13 oz canned tomato sauce
  • 1/2 cup water
  • 2 T sugar
  • 2 tsp basil, dried
  • 1/2 tsp crushed fennel seeds
  • 1 tsp Italian seasoning
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 Tbl chopped parlsey
  • 12 lasagna noodles (regular noodles but no need to pre-cook)
  • 15 oz ricotta cheese
  • 1 egg
  • 1/2 lb sliced mozzarella cheese
  • 1 cup grated pecorino romano cheese (or parmesan)
  • 1/2 lb sliced provolone cheese
Instructions
1. In a large heavy pot cook the sausage, beef, onion and garlic until well browned over medium heat. Then stir in all tomatoes and water and mix well. Next mix in the seasonings through parsley. Simmer, covered for 1 ½ hours being sure to stir occasionally.
2. Preheat oven to 375
3. Combine the ricotta cheese and egg and set aside
4. To assemble: spread 1 ½ cup sauce into a 9x13 pan that has been sprayed with PAM. Place 4 noodles on top overlapping a bit. Spread ½ of ricotta mixture on noodles then 1/3 of mozzarella cheese , 1/3 romano cheese, 1 ½ cups sauce then 1/3 of provolone cheese, 4 noodles then repeat cheeses and meat. Place last 4 noodles on top with finish with remaining meat and cheeses. Spray a piece of foil with PAM and place on top.
5. Bake covered for 25 minutes covered. Remove foil and bake an additional 25 minutes or until bubbly. Let stand about 15 minutes before cutting
Notes: Noodles will cook in sauce
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Take a bite...


Then another!


NOTE:  you will get your workout carrying this around - I think it weighs about 5 lbs!  Mangia!

9 comments:

  1. Thanks for the reminder--i think I have a loaf size pan of lasagna in my freezer--perfect for dinner tomorrow!

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  2. I am making lasagna today Deb! I'm inspired! Looks wonderful!

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  3. This is wonderful! Hope you will bring this over to What'd You Do This Weekend?

    Wishes for tasty dishes,
    Linda

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  4. I think it is better if made one day and baked the next. Not to mention leftovers! Hope you will bring this over to What'd You Do This Weekend?

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

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  5. Deb, I LOVE lasagna and this looks amazing!! I had to laugh at your comment about the weight - you know it's awesome if it weighs a lot! :) Thanks so much for sharing and pinning! Have a happy Tuesday!

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  6. I am a big fan of lasagna, such great comfort food!

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  7. Yum, Deb! I love how meaty this lasagna looks. I wish I really could take a bite!

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  8. I love a great lasagna recipe. I need to try yours!!

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