On today’s episode of Bytes & Nibbles with Breck, I prepare my Mom’s Lasagna. I’ve been teasing you about this for some time now, but the wait is over.
Here’s the recipe:
Mom’s Lasagna (Serves 8)
40 oz. Crushed Tomatoes
20 oz. Tomato Sauce
1.5 tsp Salt
1.5 tsp Oregano
1/2 tsp Italian Seasoning
1/4 tsp Pepper
0.5 lb. Lasagna Noodles
0.75 lbs. Cheese (4 oz. Swiss, 4 oz. Munster and 4 oz. Provolone)
1/2 lb. Mozzarella Cheese
1/2 cup Parmesan Cheese
1 cups Minced Onion
1/6 cup Olive Oil
1 lbs. Ground Chuck
1/2 lb. Jimmy Dean Pork Sausage
In a large kettle, combine tomatoes, sauce, Salt, Oregano, Italian Seasoning and Pepper. Simmer uncovered.
In a large skillet, sauté onion in the Olive Oil until brown, then add Ground Chuck and Pork Sausage until meat loses it red color. Drain off the fat and add to the kettle and continue to simmer for about 2.5 hours
Cook the Lasagna Noodles as directed on the package and drain.
Spray 13x9x2 with non-fat cooking spray
In the bottom of the pan, place several spoonful’s of sauce and top with a crisscross layer of noodles. Then half the combination of the three cheeses (Swiss, Munster and Provolone)
Top with 1/3 Mozzarella and 1/2 the Parmesan Cheese (use more Mozzarella).
Repeat again ending with the sauce.
Top generously with the Mozzarella Cheese.
Bake until bubbly at 350 degrees for about 45 minutes
Remove from oven and let rest for 15 minutes.