Sunday lasagna is the best. Just a few ingredients make this old favorite, well, an old favorite. Lasagna can seem intimidating to prepare, but it really couldn’t be any easier. Get your sauce together, prepare the lasagna sheets and cheese, and in the oven you go. In just about an hour, you have a feast on your hands. Here’s what you need to get started!
- 1 Lb. Lasagna Sheets
- 2 Lb. Ground Beef
- 2 Lb. Hot Italian Sausage
- 1 Cup Ricotta Cheese
- 3/4 Lb. Sliced Mozzarella
- 1 28oz. Can San Marzano Tomatoes
- 1 4oz. Can Tomato Paste
- 1 Clove Garlic
- 1 Egg
- 1/2 White Onion
- Olive Oil
- Salt, Pepper, Basil, Oregano, Parsley to taste
First, heat up a few tablespoons of olive oil in a dutch oven, toss in your minced garlic and onion and let them sweat until translucent. At the same time you can mix your sausage and ground beef together with salt and pepper, then add to the dutch oven. Let the meat cook through and then add your spices, tomatoes and tomato paste. You want to mash up the tomatoes to make your sauce, but you can leave them a little chunky for a nice rustic feel. Cover up the dutch and let the sauce cook for 30 minutes. At this point you want to break an egg in with your ricotta cheese and stir it very well, this is to improve the cheese for baking.
You want to prepare the layers in a baking dish, starting with your meat sauce, followed by a layer of pasta sheets, a layer of mozzarella and a nice spread of the ricotta cheese, then more pasta . That is one full layer, keep layering on until that baking pan is filled up. It’s always important to end the lasagna with a healthy topping of sauce and cheese so the lasagna doesn’t dry out. Pop that into the oven for 50 minutes at 350º, with an extra two minutes under the broiler to get the top a little crispy. I like to let the lasagna sit for 15 minutes before cutting, this gives it time to settle and makes it easier to serve. Now you can cut yourself a big portion oozing with meat and cheese and sauce. Now it’s time to dig in!!