Drop-Dead Lasagna

By hkisilywicz

Straight from Tyler (who is the best!).

His recipe does not include slow cooker instructions, but during the renovation of our kitchen, I used the browned meat mix (that I had frozen) and layered the recipe in a slow cooker then cooked on low for two hours.

Ingredients

• 1 lb lasagna noodles
• Extra-virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 1/2 lbs ground beef
• 1 lbs ground pork
• 1 tbs fennel seeds
• 1/2 tbs red pepper flakes
• 1 tsp brown sugar
• 1/2 tbs dried oregano
• 6 oz tomato paste
• sea salt and ground pepper
• 2 lbs ricotta cheese
• 1/2 c parmigiano-reggiano
• 1/4 cup finely chopped parsley
• 1/2 cup finely chopped fresh basil
• 2 eggs, lightly beaten
• 2 lbs mozzarella, shredded
• 4 cups Marinara sauce

Details

Servings 12

Preparation

Step 1

p. 66-67 of cookbook

Skillet, 2 count of olive oil. Saute the onion, garlic, and bay leaf until translucent and smell sweet. Add meat, stirring to break it up and cook until browned, about 10 minutes. Drain off excess fat. Combine the fennel seeds, red pepper flakes, brown sugar and ried oregano in spice mill or coffee grinder. Sprikle on the browned meat. Stir in tomato paste until well blended; season with salt and pepper. Take the pan off the heat.