Lasagna Time

Lasagna Time!

We love a good batch of lasagna. No, we’re not super picky, well okay, maybe we are. We like good homemade food that will stick to your ribs. We love food that brings us together and causes us to linger over good conversation that builds relationships. So, yes, in that, we are picky.

Here is my husband’s favorite lasagna. He smells. He drools. He eats. And He always tells me it’s best yet.

I do have a confession. I didn’t take nearly as many pictures as I should have. I got carried away with the preparing instead of the pics. Sorry!

Brown 1 ½ lbs ground chuck, 1 lb of pork sausage and a small chopped onion in a large skillet. Add two 14 oz cans of tomato sauce and one 6 oz can of tomato paste. Swish each can with a little water to rinse then add the water to the pan. Add three cloves of garlic or two tablespoons garlic powder, two tablespoons onion powder, 4 heaping tablespoons sweet basil, and 4 heaping tablespoons Italian blend seasoning mix. This I bought at Sprouts. (Any basic Italian mix will do.) Also add 1 tsp Kosher salt and a drizzle of olive oil. Simmer.

Meanwhile, fill a large dutch oven with water and a sprinkling of Kosher salt and bring to a boil. Add 12 lasagna noodles and a tbs of olive oil. Cook noodles about till half way tender. About 7 minutes. Drain noodles.

Spray a 9x13 dish with Pam. Add a bit of sauce to the bottom of the pan. Then layer four noodles on top of sauce. Add more sauce then spoon on ½ container of ricotta cheese in dollops all over sauce. Next, add a good layer of mozzarella cheese, parmesan cheese and cheddar cheese.

Add another layer of noodles, sauce, the rest of the ricotta, more mozzarella, parmesan, cheddar and one more layer of noodles, sauce and mozzarella, cheddar and parmesan.

Garnish with red and green pepper rings, cover and then refrigerate over night. Do not skip this step.

Before baking, cover lasagna with tin foil and place in oven. Then turn the oven on to 350 degrees. This gradually heats the glass up while the oven is heating and will prevent breakage in the glass dish. Bake for 50 minutes. The last 10 minutes, remove tin foil so cheeses lightly brown.

Let lasagna sit for 10 minutes while preparing bread etc. This helps the lasagna to hold its form when being removed from the pan.

Enjoy!

Recipe:

1 ½ lbs Ground chuck
1 lb Pork sausage
1 small onion, chopped
2 14 oz cans tomato sauce
1 6 oz can tomato paste
3 garlic cloves, minced (or 2 Tbs garlic powder)
2 Tbs onion powder
4 heaping Tbs Italian Seasoning Mix
4 heaping Tbs Sweet Basil
1 tsp Kosher salt
1 Tbs Olive Oil

Lasagna noodes
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Cheddar Cheese

Brown ground chuck, sausage and onion. Add tomato sauce, tomato paste, garlic, onion powder, Italian seasoning, basil, salt and olive oil. Simmer.

Bring water to a boil. Add 12 lasagna noodles, a little salt and a drizzle of olive oil. Cook till half way tender. Drain.

Layer noodles, sauce and cheeses until gone. Garnish with pepper rings. (optional)

Refrigerate over night. Bake covered at 350 degrees. Remove covering last ten minutes to brown. Let sit ten minutes to set.