Lasagna de la Casa Recipe
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Category: |
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Ingredients: |
Ingredients: Sauce:
1.0 pound ground beef
0.5 pound hot sausage
1 med to large onion diced
1 med green pepper diced
ground black pepper to taste
garlic powder to taste
oregano to taste (lightly cover the meat)
2-3 bay leaves
Worcestershire sauce to taste 12-15 shakes
3 tablespoons sugar
2 large cans (28 oz.) crushed tomatoes w/ roasted garlic
1 med can tomato sauce
Cheese:
Large tub of Ricotta ( I think these are 24 oz suckers)
Same amount of cottage cheese (otherwise known as poor man’s ricotta)
1 pound of mozzarella, shredded
2-3 eggs
Grated Parmesan.
Parsley flakes (optional) or oregano (only put oregano in the cheese if you really like it)
Pasta:
2 pounds of lasagna noodles
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Directions: |
Directions:Sauce:
Brown meat along with onion and green pepper.
Crumble as you go.
Add pepper and garlic powder.
Add oregano and Worcestershire sauce.
Add crushed tomatoes, tomato sauce, bay leaves and sugar.
Put in anything else I forgot to mention.
Let it stew over low heat while you make the cheese and cook the pasta.
Cheese:
Mix all these aforementioned ingredients together in a large bowl while the pasta is cooking.
Pasta:
Noodles should be cooked in a pan that allows you to keep them relatively flat. I use our rectangular crock pot and stand them on edge so the water will circulate between the noodles. If they lay flat the ones in the middle won’t cook. Use a wooden spoon or spatula to keep the noodles separated as they cook. It’s all about surface area. I cut 2-3 minutes off the cooking time so they aren't too mushy. Dump out hot water and replace with cold water. Do this at least twice so they end up sitting in warm water as you put the masterpiece together.
Assembly Instructions:
Start with a thin layer of sauce. Put a layer of noodles on. Avoid overlapping, but cut as needed to cover all the sauce. Avoid curling up the side of the pan.
Spoon some cheese mix on the noodles. Start with 5 or 6 spoonsful. Dump some sauce on each lump of cheese so you can spread it over the noodles. If you need more cheese to cover the noodles go for it. You should end up with a thin layer of cheese with sauce blended in. Put on your next layer of noodles and continue as above. When you get to the last layer, use more sauce and finish with a light coating of Parmesan.
Cooking:
Put assembled masterpiece into preheated oven at 350º F for 30 – 60 minutes. Cook until its all bubbly and noodles start to curl up at the edges of the pan. All that really needs to cook is the egg in the cheese.
Remove from oven and let sit for 5 – 10 minutes before serving.
No Beano required.
If this turns out OK you should call your Uncle John Stevenson and tell him you can now make his lasagna.
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