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Recipe Title:
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Lasagna |
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Recipe Category:
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Beef
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Submitted By:
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Sharon (SEE ALL of Sharon's recipes!) |
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Location:
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Birmingham, AL |
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Ingredients:
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Meat Sauce:
1 lb. Italian sausage
Italian seasoning
Salt and pepper
Minced garlic, fresh or from jar
Olive oil, as needed
1/2 large yellow onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 jar sun-dried tomatoes,packed in oil,undrained
Fresh, sliced mushrooms, if desired
1 29-oz. can diced tomatoes
2 15-oz. cans tomato sauce (I use the ones with flavorings)
1 6-oz. can tomato paste
1 12-oz can of tomato puree |
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Directions:
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Brown sausage in large skillet with Italian seasoning, salt, pepper and garlic. Add small amount of oil if too dry. When about half done (still some pink), add onions, peppers, tomatoes and mushrooms; cook until onions and peppers are tender and juices reduces. If too oily when done, drain some off before adding next items.
Add tomatoes, tomato sauce, paste and puree; bring to boil, reduce heat and simmer 30 - 60 minutes. Set aside.
Boil 1 pkg. lasagna noodles until tender; drain and toss lightly with olive oil. Cool until noodles can be handled easily.
Cheese mixture- mix until well blended and set aside:
1 carton ricotta cheese
1/2 cup finely shredded Parmesan cheese
1 large egg
Shredded cheese mixture:
4 cups Lucerne shredded Italian cheese mix (mozzarella, Asiago, white cheddar and provolone)
Assembling:
Spray pan with cooking spray. Cover bottom of pan with meat sauce, then a layer of lasagna noodles. Spread cheese mixture over top. Sprinkle with 8 oz. shredded cheese mixture (or more to cover).
Repeat layers of noodles, sauce and shredded cheese mixture. If desired, sprinkle with extra mozzarella cheese and/or Parmesan.
Bake uncovered for 45-60 minutes or until knife inserted in center comes out clean. Cool for 15 minutes before cutting and serving. |
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Notes:
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May use ground beef (1-2 lbs instead of Italian sausage), add a little more water if mixture is too thick.
Sun dried tomatoes are pricey; lasagna will taste great with or without, if desired chop up 3-4 and add to mixture and save the remaining for the next time you make lasagna.
While my mixture of sauce is simmering in a big pot I will brown my meat and add to sauce for the remaining time it simmers.
I will simmer my mixture on low heat for approx 2 hrs stirring occasionally; and if you desire, toss in 3-4 bay leaves for extra flavoring (just remember to remove before layering).
Optional: cook covered and last 15 minutes uncovered (we like the cheese stringy) |
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