Friday, March 5, 2010

Italian Lasagna w/Meat

For dinner last night...LASAGNA! This recipe caught my eye and I've been meaning to try it for awhile. It was very good and full of flavor! I even doubled the recipe, baking one last night and sticking the other in the deep freezer for another day.

Italian Lasagna
Source: Amanda's Cookin'

1/2 of a (1-pound) package lasagna, uncooked
1 lb Italian sausage
1/2 lb ground beef
1 c. chopped onion
2 cloves garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (6 oz) cans tomato paste
2 t. sugar
2 t. salt
1 1/2 t. basil leaves
1/2 t. fennel seed
1/4 t. pepper
1 (15 oz) container ricotta cheese
1 egg, beaten
1 T. parsley flakes
1/2 t. salt
4 c. shredded mozzarella cheese
3/4 c. grated parmasan cheese

Prepare lasagna according to package directions, drain.

In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat, simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese, and parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.

Serve with garlic bread and side salad.

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