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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lasagna Recipe

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This recipe for Lasagna is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 (oz) pkg lasagna noodles

MEAT LAYER
2 T olive oil
1 lb Italian sausage, hot or mild
1/2 - 1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp basil
1 1/2 tsp oregano
1/2 tsp fennel seed
1 (28 oz) can tomatoes, crushed
1 (16 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp sugar
2 tsp kosher salt
1 tsp red pepper flakes
CHEESE LAYER
1 (15 oz) ricotta, whole milk
2 T softened cream cheese
1/4 C Italian parsley, chopped
1 egg
1/2 tsp kosher salt
1/2 tsp pepper
1 C Parmesan cheese, grated
1 C Mozzarella cheese, grated
TOPPING
16 oz Mozzarella cheese, fresh
Directions:
Directions:
MEAT LAYER: Remove casings if you can’t buy bulk sausage. In large pot, brown meats in oil. Drain and set aside. In same pot, sauté onions; add garlic and spices and cook for 1 minute. Add meat and all the rest of the ingredients through red pepper flakes. Cook uncovered on low for at least 45-60 minutes.

CHEESE LAYER: Combine ricotta, cream cheese, parsley, egg, salt, pepper, Parmesan and Mozzarella cheese. Set aside.

NOODLES: While meat is cooking, put lasagna noodles in casserole dish and pour boiling water over them. Let sit until ready to use and then drain well on paper towels. You can also boil the noodles according to package directions.

In bottom of 13 x 9 x 2 pan, spoon at least 1/3 of sauce and start to build lasagna. Meat layer, lasagna noodles, ricotta cheese layer and then start all over again, ending with the sauce on top. Add thin slices of Mozzarella on top. Cover with tin foil that has been sprayed with Pam.

Bake in preheated oven at 350 degrees for 30 minutes. Remove foil and bake for an additional 10 minutes. Cool at least 15 minutes before cutting into squares.

NOTES:
Fresh Mozzarella cheese can also be put on top of ricotta layer if you like it real cheesy.


Can be made the day before and refrigerated. Its actually better fixed the day before you serve it. Take out of refrigerator 1 hour before you bake.

 

 

 

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