Best tasting Lasagna EVER Recipe is the best recipe for homemade Italian-style lasagna. Learn how to cook this classic dish with the rich layers of cheese, noodles, and homemade sauce made just like in old Italy from our secret Italian family recipe. #lasagna | #italianfood | #cookingshow #howtocook
Contadina:
Osteria Francescana (Modena)
www.osteriafrancescana.it
Ingredients
• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion, minced
• 5 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 2 (6 ounce can) tomato paste
• 1 (15 oz can) tomato sauce
• 1/2 cup chicken broth
• 1/2 cup chopped fresh basil
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound lasagna noodles
• 30 ounces ricotta cheese
• 1 large egg
• 1/8 teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
Instructions
PREHEAT OVEN TO 375 DEGREES.
SAUCE:
In a large pot on medium heat, add Italian sausage and ground beef. Break up the meat into small pieces. Add onion and garlic and cook until meat is well browned – stir as needed. Add fresh basil, oregano, salt, pepper and garlic.
Then Pour in crushed tomatoes and mix well. Then stir in tomato paste, tomato sauce, and chicken broth. Bring ingredients to a simmer and be sure the meat is fully browned.
Reduce heat to low and simmer for 30-45 minutes. You will want to stir occasionally for evenly blended seasoning of the sauce.
NOODLES:
Place lasagna noodles into the bottom of a pan. Submerge the noodles in hot water from the sink (not boiled). Allow to soak for 25-30 minutes, then drain and set aside.
RICOTTA MIXTURE:
Combine ricotta cheese with 1 egg, and nutmeg in a mixing bowl. You can set aside or refrigerate until needed to combine for lasagna.
ASSEMBLY:
In a 9 x 13 Casserole dish spread 1 cup of meat sauce in the bottom of the pan. Place 4-5 noodles on top. Spread ricotta cheese mixture on top of noddles. Add enough slices of mozzarella cheese to cover. Now add enough meat sauce over mozzarella layer to cover entire width and length of pan, then cover that layer with a layer of Parmesan cheese (to your satisfaction. I like to completely cover the layer.
Repeat the layering process two more times to create three complete layers. The final/top layer should be mozzarella and Parmesan cheese.
Cover with aluminum foil.
Bake in oven for 45-55 minutes (depends on how your over bakes).
Remove foil after 20-25 minutes, and finish baking uncovered for the remaining time to allow cheese to brown.
Serve fresh and hot.
This entree is best with a simple side salad with Balsamic Vinaigrette dressing.
SIMPLE SIDE SALAD
1 – Bag of Italian Lettuce blend
1 – Roma Tomato sliced
1/4 – Cucumber sliced
Balsalmic Vinegarrette dressing
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