I used Ina Garten's recipe for turkey sausage lasagna but of course I changed it!
My changes: no boil pasta vs. regular pasta - way too time consuming to boil my own, extra lean ground beef and mild italian pork sausage vs. turkey sausage - come on who really likes turkey sausage, and no goat cheese vs. goat cheese - need I say more. (I like goat cheese just not in my lasagna!)
Well, my changes were a success...It was SO SO amazing! I always hope and pray that after spending all that time in the kitchen (and completely butchering someone else's) that I don't completely bomb a new recipe. Well, this was truly amazing! You really can't mess this up...it is all about the ingredients! So choose your ingredients wisely and I promise you won't be disappointed! The first words that came out of Ryan's mouth after the first bite...well I can't write that on here! (: Enjoy!
My changes: no boil pasta vs. regular pasta - way too time consuming to boil my own, extra lean ground beef and mild italian pork sausage vs. turkey sausage - come on who really likes turkey sausage, and no goat cheese vs. goat cheese - need I say more. (I like goat cheese just not in my lasagna!)
Well, my changes were a success...It was SO SO amazing! I always hope and pray that after spending all that time in the kitchen (and completely butchering someone else's) that I don't completely bomb a new recipe. Well, this was truly amazing! You really can't mess this up...it is all about the ingredients! So choose your ingredients wisely and I promise you won't be disappointed! The first words that came out of Ryan's mouth after the first bite...well I can't write that on here! (: Enjoy!
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| Do not cover lasagna while baking. Bake 30 - 40 minutes until bubbly and golden brown. |
Best Lasagna EVER!
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1 pound extra lean ground beef
- 1/2 pound mild Italian sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 pound lasagna noodles (no boil)
- 15 ounces ricotta cheese
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
The fresh mozzarella made this lasagna...
and no shredding! Just slice and layer!
Directions
Preheat the oven to 400 degrees F.Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and beef and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.Just a few side notes: I only used half of the pasta...not sure why but that was all I needed. Also, when cooking the beef and sausage, blot as much grease as you can get with paper towels before adding the tomato sauce and paste.
and no shredding! Just slice and layer!
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and beef and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.
Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Just a few side notes: I only used half of the pasta...not sure why but that was all I needed. Also, when cooking the beef and sausage, blot as much grease as you can get with paper towels before adding the tomato sauce and paste.
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