Lasagna

4 Aug

I wanted to try a new lasagna recipe, so I turned to one of my favorite recipe resources, Pioneer Woman. Given that she regards it as the “best lasagna ever”, I figured it was a safe bet! Plus, my hubby likes lasagna with a larger ratio of meat to cheese, which this definitely achieves. I made a few changes to the original recipe, based on our likes/wants, which I’ll make note of. Enjoy!

Best Lasagna Ever

Ingredients:
1 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
1 cans (14.5 Ounce) Diced Tomatoes
1 cans (6 Ounce) Tomato Paste
1 Tablespoon Dried Parsley
1 Tablespoons Dried Basil
1/2 teaspoon Salt
1 1/2 cups Ricotta Cheese
1 whole Beaten Egg
1/4 cups Grated Parmesan Cheese
1 Tablespoons Dried Parsley
1/2 teaspoon Salt
1 pound Shredded Mozzarella Cheese
1/2 package (10 Ounce) Lasagna Noodles
(add 1/4 Teaspoon Salt And 1/2 Tablespoon Olive Oil To Pasta Water)

Directions:
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 1 Tablespoon parsley, 1 Tablespoon basil, and 1/2 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix ricotta cheese, beaten egg, grated Parmesan, 1 more tablespoon parsley, and 1/2 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 3 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon a third of the cheese mixture over the noodles. Spread evenly. Cover cheese mixture with a layer of mozzarella cheese. Spoon a third of the meat/sauce mixture over the top.

Repeat two more times, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan. Sprinkle top with shredded mozzarella about 5 minutes before baking is done, if desired.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Source: Adapted from The Pioneer Woman

*I used half the original recipe, since there’s only two of us eating, and used an 8×11 pan which perfectly fit three layers with three noodles each. I used ricotta cheese instead of cottage cheese, and diced tomatoes instead of whole tomatoes, just due to personal preference. You can also use sliced mozzarella for the layers instead of shredded. Whatever you like!

PS: We just got a new fridge! It’s so pretty : )

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