Master Chef Best Ever Lasagna
Cheri Hughes
We love this lasagna. It’s better than any we’ve ever had. Blows restaurant lasagna away! Prep/Cook Time: 2 hours Ingredients: 1 box lasagna noodles Cooking oil or spray 1 pound Italian sausage 1 pound ground chuck 1 cup chopped onion 1 teaspoon garlic powder 2 teaspoons sugar 1 tablespoon salt 1 tablespoon Italian seasoning 1/4 teaspoon pepper 15 ounces ricotta cheese 1 tablespoon parsley 12 ounces tomato paste 1 egg, beaten 1/2 teaspoon salt 1 pound mozzarella cheese, shredded 1/2 teaspoon fennel seed (optional) 28 ounces of canned tomatoes, broken up 1 container grated parmesan cheese Directions: Prepare lasagna noodles according to package directions. Drain and rinse with cold water to keep noodles from sticking together. Heat cooking oil in a large skillet over medium-high heat. Add the Italian sausage and ground chuck, break into pieces, and brown. Drain any excess fat. Add onion and garlic. Stir and cook for 5 minutes. Add sugar, salt, Italian seasoning, fennel seed (optional), pepper, canned tomatoes, and tomato paste, and simmer for 20 minutes. Combine egg, ricotta cheese, parsley, and salt in a separate bowl. In the bottom of a 13x9 inch pan, spoon about 1 1/2 cup meat sauce. Layer 1/3 lasagna noodles, 1/3 meat sauce, 1/3 ricotta mixture, and 1/3 mozzarella. Cover with parmesan. Repeat layering until all ingredients are used. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake uncovered for 25 minutes longer. Let stand for 10 minutes before cutting. Makes 8-10 servings.
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