Paisan's Lasagna

Paisan's Lasagna
Paisan's Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Lb hot Italian sausage

  • 1

    Lb ground beef

  • 1/2

    cup of finely chopped onions

  • 4

    cloves of garlic crushed

  • 2

    tablespoons of sugar

  • 1

    tablespoon sea salt

  • 1 1/2

    teaspoons dried basil leaves

  • 1/2

    teaspoon fennel seeds

  • 1/2

    teaspoon pepper

  • 1/2

    cup fresh chopped parsley

  • 4

    cups of canned tomatoes undrained or 1 can 2Lb, 3oz Italian style tomatoes

  • 2

    cans 6 oz size of tomato paste

  • 1

    tablespoon salt

  • 1 lb package of lasagna noodles you will use 12 or so

  • 1

    container (15oz) ricotta cheese

  • 1

    egg, 1/2 teaspoon salt

  • 1

    lb mozzarella cheese thinly sliced

  • 1

    cup of freshly grated Parmesan cheese

  • 2

    cups Chianti wine optional

Directions

1. Remove the sausage from the casings; chop the sausage. In 5 qrt dutch over, over medium heat sauté the sausage (break up the meat with a wooden spoon) , onion, garlic, stirring frequently, until well browned – about 20 minutes 2. Add sugar, 1 tablespoon salt, the basil, fennel, pepper, and half of the parsley and mix well. Add the tomatoes, tomato paste, and ½ cup of water, mashing tomatoes with the wooden spoon. Bring to a boil; reduce heat; add 1 cup of wine, simmer covered and stirring occasionally until thick 1 ½ hours. 3. In an 8 quart kettle bring 3 quarts of water and 1 tablespoon of salt, to a boil. Add lasagna noodles 2 to 3 at a time.. Return to boiling and stir occasionally so they do not stick about 10 minutes or until just tender. Drain noodles; rinse under cold water. Dry noodles on a paper towel. 4. Pre heat the oven to 375. In a medium bowl combine ricotta, egg, remaining parsley and salt and mix well. In bottom of 13-by9-by-2 inch baking dish, spoon in sauce to cover bottom of pan. Layer with nodules overlapping (4) cover with ricotta cheese mixture, sprinkle with parmesan cheese, and layer with mozzarella cheese. Repeat for 3 layers. (You can figure out how much to add to each layer remembering you have 3 layers) 5. Cover with foil and tuck foil around edges to seal and cook 25 minutes; remove foil cook additional 25 minutes until bubbly. Remove from oven and let rest for 15 minuts. -

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