Lasagna
There are people who would argue that Lasagna actually originated in Greece or England. The Lasagna that we all know and love today derived from the city of Naples in the Middle Ages. It is a baked pasta dish with layers of wide sheets of pasta, meat, cheese and tomato sauce. In my family, this is the ultimate winter dish and a holiday treat. It is very simple to make! Once you make each individual part, you just simply assemble it.
Recipe
Ingredients
1 Ib. sweet Italian sausage
3/4 Ib. lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
2 28 oz. can crushed tomatoes
2 cans tomato paste
1/2 cup water
2 tbs. white sugar
4 tbs. chopped fresh parsley
1 1/2 tsp. dried basil leaves
1 tsp. Italian seasoning
1/2 tsp. fennel seeds
1/4 tsp. ground black pepper
12 lasagna noodles
16 oz. ricotta cheese
1 egg
3/4 Ib mozzarella cheese, slices
3/4 cup grated parmesan cheese
Instructions
1. Gather all of your ingredients. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
2. Stir in crushed tomatoes, tomato paste, and water. Season with sugar, 2 tbs. parsley, basil, 1 tsp. salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
4. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tbs. of parsley, and 1/2 tsp. salt. Preheat oven to 375 degrees Fahrenheit.
5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella cheese and sprinkle Parmesan cheese.
6. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, spray foil with cooking spray. Bake for 25 minutes. Remove foil and bake for another 25 minutes. Rest lasagna for 15 minutes before serving.
Dutch Oven from Zakarian by Dash
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