13 de abril de 2016


  • Meat Lasagna



  • 1 tbsp olive oil
  • 1 lb sweet italian sausage
  • 1/2 lb ground beef
  • 1 tbsp fresh basil (chopped plus extra for garnish, if desired)
  • 12 ozs diced tomatoes
  • lasagna noodles (or rice noodles if going gluten-free)
  • 15 ozs ricotta cheese
  • 1/2 cup grated parmesan cheese (freshly)
  • 2 tbsps fresh parsley (chopped)
  • eggs (beaten)
  • 2 tsps kosher salt
  • 1/2 tsp ground black pepper
  • tomato sauce
  • 16 ozs fresh mozzarella cheese (thinly sliced)
  1. Preheat oven to 375 degrees.
  2. In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and ground beef and cook until well-browned. Once well-browned, add basil and diced tomatoes. Once heated through, set aside.
  3. Meanwhile, in a large mixing bowl, combine ricotta cheese, parmesan cheese, parsley, eggs, salt and pepper. Stir to combine. This will constitute the cheese filling for the lasagna.
  4. Bring a large pot of salted water to a boil and cook lasagna noodles until tender, but not completely cooked through. Remove from water and drain.
  5. Spread a thin layer of tomato sauce over the bottom of a 13-inch by 9-inch baking dish. Arrange noodles, slightly overlapping, over the sauce and across the bottom of the dish. Spread another thin layer of tomato sauce over the noodles. Spread a layer, using about half the cheese filling, over the sauce. Spread a layer, using about half the meat, over the cheese sauce. Spread a thin layer of mozzarella cheese over the meat layer. Repeat these steps, starting with the noodles, sauce, cheese filling and meat. Top the final layer with a generous portion of mozzarella.
  6. Bake in oven for 30 minutes, or until the cheese starts to become golden brown around the edges and the lasagna is bubbling.
  7. Let stand about 10 minutes prior to cutting into square for serving. Garnish with grated parmesan cheese or julienned basil, if desired.

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