- Food and Cooking
Easy Homemade Lasagna
I like lasagna a lot, but I hate the ones you buy in the frozen section at the supermarket. They are bland and tasteless. They are also too sweet and don’t have any texture. Of course, frozen dinners tend to have that type of consistency. This is a favorite recipe of mine for lasagna. I use both ground meat and sliced sausage. You can use raw sausage instead of the pre-cooked one; just make sure they are cooked thoroughly before adding to the sauce. This is a great Saturday night dinner served with garlic bread.
4 spicy Italian sausage links (pre-cooked), sliced into ½ inch thick medallions
1 lb. ground beef (turkey can also be used)
1 (26 oz.) can of pasta sauce
16 oz. (2 cups) ricotta cheese
1 cup parmesan
32 oz. (4 cups) mozzarella cheese
1 red onion diced
1 bell pepper, diced
1 tablespoon oregano
1—2 tablespoons minced garlic (depending on preference)
1 teaspoon red pepper flakes
1 teaspoon cracked black pepper
1 standard package of lasagna pasta sheets
Pasta and meat sauce:
1. In a large skillet over medium heat, sauté onion, and bell pepper.
2. Season with red pepper, and black pepper.
3. Add ground meat and garlic.
4. Cook all ingredients until meat is cooked thoroughly.
5. Add sliced sausage and heat through.
6. Add pasta sauce and allow to heat completely.
7. Put on a low simmer and make cheese mixture.
1. In a mixing bowl combine ricotta, parmesan, oregano, and eggs.
2. Blend well.
1. Boil four sheets at a time according to directions.
2. Use the four boiled sheets as one layer of the lasagna.
3. (After each layer, boil four more sheets as needed, until all the meat and cheese are used up.)
1. Pre-heat oven 350 degree F.
2. Spoon ½ cup of sauce into the bottom of a 10x13 baking dish.
3. Place 4 lasagna sheets on bottom of pan.
4. Spread 1 cup of ricotta and egg mixture on lasagna.
5. Spoon 1 cup of meat and pasta sauce onto lasagna.
6. Spread 1 cup of mozzarella over meat sauce.
7. Repeat process until all of the meat and cheese mixture are used.*
8. Bake for 35—45 minutes, or until cheese is melted and bubbly.
9. Let stand for 15—20 minutes before serving with garlic bread.
*NOTE: depending on how deep your baking dish is you should get around 4 layers for this lasagna. If you have a rather deep dish (3-4 inch), you can double all ingredients, and get 6 layers. If you have a shallow dish 1-2 inch you most like get only 2-3 layers at most.
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