I don't know who deemed this lasagna "World's Best", but this recipe is pretty darn good & certainly ranks among the best in my culinary arsenal. It definitely has a restaurant quality about it...yummy!
World's Best Lasagna
1 lb sweet Italian Sausage
3/4 lb lean ground beef
1/2 c minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 c water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 1/2 tsp salt
1/4 tsp ground black pepper
4 Tbsp chopped, fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 c grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, & garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, & water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper & 2 Tbsp parsley. Simmer, covered, for about 1 1/2 hrs, stirring occasionally.
Bring large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 min. Drain noodles, rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 c meat sauce in bottom of 9x13 baking dish. Arrange noodles lengthwise over meat sauce. Spread with 1/2 of ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 c. meat sauce over mozzarella, and sprinkle with 1/4 c Parmesan cheese. Repeat layers, and top with remaining mozzarella & Parmesan cheese. Cover with foil; to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 min. Remove foil and bake an additional 25 min. Cool for 15 min before serving.
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