Top Secret Lasagna Recipe Exposed: The best and most delicious recipe ever
The most delicious lasagna you will ever put in your mouth. Ever.
- 1 vidalia onion (chopped)
- 5 cloves of garlic (chopped)
- 1 tablespoon olive oil
- 1 green bell pepper (chopped)
- 1 box lasagna noodles
- 1 pound ground chuck
- 1 pound itallian sausage
- 1 jar spaghetti sauce (I like Ragu Robusto)
- 1 tub large curd cottage cheese (yes, this matters)
- 1 tup whole milk ricotta cheese
- 3 cups sharp cheddar cheese (1 package)
- 4 cups mozzerella cheese
- 1 cup parmasan cheese
- 1 cup romano cheese
Heat the olive oil in a non-stick skillet. Throw in the onions and bell pepper and cook until the onions are almost translucent. Add in the garlic and cook until the garlic and onions are browned. Set aside.
Meantime, bring a large pot of water to a rolling boil and add your noodles. Cook for about 5 minutes and lay each noodle on a sheet of wax paper to cool. Sprinkle with olive oil to avoid drying out.
Brown your ground beef and sausage together in a skillet until no longer pink.
In a really big bowl, mix together the meat mixture, the veggie mixture, and the tub of cottage cheese.
When doing the next steps, keep in mind you'll probably end up with either three or four layers so you'll have to divide evenly. It just depends on the pan you use. You want to end up on the top layer with two cups of mozzerella and one cup of cheddar
Put a little sauce (you don't have to heat it) on the bottom of your casserole dish to keep the noodles from sticking. Place one layer of noodles on top of the sauce. Spread some of the ricotta on top of the noodles. Then spread some of the meat mixture on top of the ricotta. Spoon some of the sauce on top of the meat mixture. Sprinkle some cheddar, mozzerella, parmasan, and romano cheese on top of the sauce. Repeat until all the mixture is used and end with a layer of noodles. Add the remainder of the sauce and top with the rest of the mozzerella and cheddar.
Bake at 350 degrees for at 45 minutes, or until the cheese is slightly browned and the sides are bubbly.
This is the best lasagna ever. It's gonna be messy so let it sit for at least an hour before cutting so it can set.
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