CC Lasagna
Main Dish • Beef, Casserole, Casual Chef, Cheese, Dairy, Herbs & Spices, Pasta, Sauce, Sausage, Vegetables
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Ingredients
- 1 lbs lean Ground Beef
- 1 lbs hot Italian sausage, you can use sweet or mild
- 1 medium red onion, chopped
- 6 cloves garlic, minced
- 1 28 oz can tomato puree
- 1 28 oz can diced tomatoes
- 1 12 oz can tomato paste
- 1 cup red wine, your favorite
- Kosher salt to taste
- Black pepper to taste
- 2 tsp Basil, Dried, divided
- 1 1/2 tsp Oregano, Dried
- 1 tsp Thyme, Dried
- 1 tsp Rosemary, Dried
- 1 Bay leaf
- 1/3 cup minced fresh Italian parsley, divided
- 2 1/2 cups shredded Mozzarella cheese, divided
- 1 cup Shredded Sharp Cheddar cheese
- 28 oz whole milk Ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 large eggs
- 12 lasagna noodles
Directions
- Preheat oven to 350 F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, 2 teaspoons salt, basil, oiregano, thyme, rosemarry, and the black pepper. Stir until well combined. Cover and reduce the heat to low.
- Simmer the sauce for 30 minutes to 1 hour. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 1/2 cup mozzarella, the ricotta, 1/2 cup parmesan, 2 tablespoons of the parsley, the eggs, 1 1/2 teaspoons salt, 1 teaspoon basil, 1 teaspoon oregano. Stir until well incorporated.
- Cook the pasta al dente, according to it’s package directions.
- Assemble the lasagna. In a 9x13 inch baking dish, add a very thin layer of meat sauce. Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ level cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, 1 cup cheddar and 1/2 cup parmesan.
- Cover with foil, bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
