January 18, 2015

Classic Italian Lasagna

On the Menu Today~
Classic Italian Lasagna

Everyone Loves Lasagna~
It's the Ultimate in Comfort Food~
Served with a side salad and garlic bread.....

Buon Appetito!

Classic Italian Lasagna

  • 12 to 16 lasagna noodles, no boil type
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 stalks celery, diced
  • 1 carrot, peeled and diced
  • 1 (32 oz) jar tomato basil spaghetti sauce or sauce of your choice
  • 1 (28 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 (6 oz) can red wine or water
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 tablespoon sugar
  • 1/4 teaspoon each salt and pepper
  • 1 (10 oz) package frozen chopped spinach thawed and squeezed dry
  • 1 (32 oz) container ricotta cheese
  • 1 egg, beaten
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 8 ounces shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided
  • 8 ounces shredded cheddar cheese
Cooking Directions
  1. Preheat oven to 375 degrees.
  2. In a large skillet, over medium heat, brown ground beef and pork, drain off fat. Add garlic, shallots, celery and carrot. Stir and cook 5 minutes. Remove from heat. Set aside.
  3. In a dutch oven add spaghetti sauce, diced tomatoes, tomato paste, wine or water, oregano, basil, sugar, salt and pepper. Stir well. Heat to boiling, reduce heat, cover and simmer 1 hour or longer, stirring occasionally.
  4. In a large bowl combine spinach, ricotta cheese, egg, Italian seasoning, parsley, 4 oz mozzarella cheese and 1/2 cup Parmesan cheese.
  5. Spread a thin layer of sauce, about 3/4 cup on the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles over sauce. Spoon about 1-1/2 cups meat sauce over the noodles. Sprinkle meat sauce with Parmesan cheese. Drop spoonfuls of ricotta mixture over meat. Sprinkle mozzarella cheese and shredded cheddar cheese over all.
  6. Repeat layers 2 or 3 more times ending with remaining meat sauce.
  7. Sprinkle top with any remaining mozzarella cheese, cheddar cheese and Parmesan cheese
  8. Cover pan with aluminum foil. Bake for 45 minutes.
  9. Remove foil and bake 15 minutes longer or until heated through and lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving.

Italian, LasagnaCheese, Pasta, Tomato, Onion, Pork, Beef

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