Lasagna Cures All

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Servs: 10   Prep:   Cook:

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  • add   salt and pepper
  • add   1 cup grated Parmesan cheese
  • add   2 pounds block Mozzarella cut in thin slices or 2 pounds or more shredded Mozzarella cheese
  • add   1 pound dry lasagna noodles
  • add   Lasagna Ingredients
  • add   Salt and pepper
  • add   2 28-ounce cans crushed tomatoes
  • add   1 4 ¼ ounce can slicedblack olives, rinsed and drained,
  • add   1 tablespoon minced fresh parsley
  • add   1 tablespoon minced garlic
  • add   16 ounces water
  • add   16 ounces good beef broth/stock
  • add   1 teaspoon pepper
  • add   1 teaspoon salt
  • add   1 pound ground pork
  • add   1 pound ground sirloin or chuck
  • add   8 oz mushrooms, sliced
  • add   1 large onion, chopped
  • add   2-3 tablespoons olive oil
  • add   Spray cooking oil
  • add   Meat Sauce Ingredients:
  • add   2 eggs, beaten
  • add   1 teaspoon salt
  • add   ½ teaspoon ground black pepper
  • add   1 tablespoon minced garlic
  • add   1 ½tablespoon minced fresh parsley
  • add   1/2 cup grated Parmesan cheese
  • add   2 cups (16 ounces) Ricotta cheese, drained
  • add   Ricotta Cheese Filling Ingredients

Instructions

  1. Ricotta PreparationPut all ingredients in a large bowl and mix well with a large spoon. Sauce PreparationHeat a large dutch oven or 5 quart or larger sauté/soup pot, that has been greased or sprayed with oil, over high heat. Add oil then onion and mushrooms and sauté until onion begins to soften then add all ground meats and stir often, scraping bottom of pan as you stir. Fry ground meat until it begins to brown. If it throws a lot of liquid keep stirring and the liquid will cook off. Add the beef stock, water, minced garlic, parsley, crushed tomatoes and black olives and stir well. Cover and simmer together, over medium high heat with lid on (or almost on) until it tastes yummy, at least 45 minutes adjusting seasonings (salt and pepper) as needed.Sauce can be made fresh or in advance - it tastes better after the flavors have blended and the fat is removed from the top.Lasagna PreparationPreheat oven to 375 degrees. Grease a large, approximately 10x14x2½ , lasagna baking dish with olive oil. If using a 9x13 pan the quantities for each layer will be slightly less.Put container of previously prepared ricotta filling on counter, to bring to room temperature while noodles are cooking.Cook noodles, according to package directions, in a large amount of boiling salted water (at least 6 quarts) until slightly tender (al dente). Drain in large colander. Spoon a thin layer of meat sauce (about 1½ cups) into bottom of baking dish. Layer noodles to completely cover bottom of dish. This will probably take 4 noodles. Then put another layer over the seams, 3 to 4 more noodles. Carefully spread half the ricotta filling over the noodles. To spread the ricotta easily, it is best to use your clean fingertips to spread the filling. Cover with a single layer of sliced mozzarella or 2 cups shredded mozzarella. Generously cover with meat sauce (about 2 cups). Lightly season with ground black pepper over all.Repeat layering. Put remaining noodles, should be about 4 noodles, in a single layer on top. Spread 1 cup meat sauce directly on noodles. Sprinkle on grated parmesan cheese and 1 cup mozzarella cheese.Put lasagna in the preheated oven and bake at 375 degrees for 35-40 minutes for large pan, 30-35 minutes for smaller pan, or until bubbling and beginning to brown. If your lasagna is browning too quickly, after 30 minutes, make a tent out of aluminum foil and put on top of the lasagna, shiny side up. Remove from oven and let stand at least 10 minutes before cutting.

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