Lasagna

From Cooking With Alkali: Lasagna on October 1, 2022

Sauce:

  • 2 TBL EVOO
  • 1 Large Onion, Diced
  • 2 tsp Garlic Minced
  • 3# Ground Beef
  • 2# Spicy Italian Sausage
  • 2 tsp Salt & pepper

Coat the bottom of your pot with the EVOO and sweat the onion, Put in the garlic and heat for 1 more min before putting in the meat. Season the meat with Salt & pepper until cooked through. Drain & return to the pot.

  • 32 - 35oz Tomato Sauce
  • 24oz Tomato Paste

Pour broth sauce & Paste into meat mixture * rinse every can with water, pouring the water into the pot as well. 3/4 can of water for each can of sauce, 1/2 a can of water TWICE for each can of the paste.

  • 1 TBL Garlic Powder
  • 2 tsp Oregano
  • 1 tsp Ground Sage
  • 1.5 TBL Chili Powder
  • 3 TBL Italian Seasoning

Stir & cook on medium heat, stirring every 15 min. cook until it has reduced by about 1/4 giving a nice thick sauce. takes anywhere from 2 to 3 hours.

Ricotta Filling:

  • 15oz Whole Milk Ricotta
  • 1 Cup freshly grated Parmesan Cheese
  • 2 Eggs
  • 1 TBL EVOO
  • 1 TBL Parsley
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp onion powder
  • 1/4 tsp Salt

Combine all ingredients and mix well, setting off to the side.

Building the final dish

  • 2 Boxes Lasagna Noodles
  • Fresh Mozzarella
  • Shredded Mozzarella

On the bottom of the pan, cover in sauce

  • Layer of noodles
  • Layer of sauce
  • Layer of Fresh Mozzarella (More sauce to make a flat lair)
  • Layer of noodles
  • Layer of Ricotta
  • Layer of sauce
  • Layer of Noodles
  • layer sauce
  • Layer of shredded Mozzarella
  • Final layer of sauce

Bake, covered at 350 for 30 min.

If desired, after done, uncover and put a lair of parm at the top, broil just until browned, about 2 - 3 min.

Directions