Monday, May 9, 2011

my "new" favourite lasagna :)


I'm so excited about this recipe for 2 reasons. 1, because it tastes amazing and 2, because I get to use my brand new kitchen aid baking set :)

1 pound hot Italian sausage
3/4 pound lean ground beef
1/2 cup diced onion
4 cloves garlic, crushed
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup red wine OR water :(
2 tablespoons white sugar
1/2 cup chopped FRESH basil
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
4 tablespoons chopped FRESH parsley, divided
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound FRESH mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in diced tomatoes, tomato paste, tomato sauce, and wine (or water). Season with sugar, basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread just enough meat sauce in the bottom of a 9x13 inch baking dish to lightly cover. Arrange 3 noodles lengthwise over meat sauce. Spread with layers.. ricotta cheese mixture, mozzarella cheese slices, meat sauce and sprinkle with Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.


Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.