Boring weekends are the best time to try a new recipe especially if the recipe calls for more preparation time and effort. So one Saturday with nothing much happening, I planned then purchased all that I needed to try this Lasagna recipe, which I cut into half or God forbid, I’d never want to see a lasagna again. I do enjoy it every so often but lasagna is not something I ever crave for. So you’re probably wondering why I’d even bother. I got a box of lasagna as a gift las Christmas so what else do I do with it? 😛 It’s a good time too to use up the left over Marinara Sauce, which I believe came out well with this recipe. There may be quite a few ingredients needed but believe me, this recipe is worth your while. Even if I didn’t follow the recipe to a tee and used
this interesting new find (substituted this with the crushed tomato the recipe originally called for), and even if I couldn’t find sweet Italian sausages and settled instead for garlic Italian sausages, this lasagna came out truly delish. For someone who don’t really care much for lasagna, it means a lot to say that I will be making this again. So here’s my version.
What you need:
- 250g sweet or garlic Italian sausage
- 250g ground beef
- ½ cup sliced mushroom of your choice
- ¼ cup chopped onions
- 1 cloves of garlic chopped
- 2 225g Clara Ole Chunky Tomatoes with Basil
- 1 250g tomato sauce or this Marinara Sauce recipe
- 1 (6 ounce) can of tomato paste
- ¼ cup water
- 1 tablespoon white sugar
- 2 teaspoons fresh basil leaves chopped
- 4 tablespoons fresh Italian parsley chopped
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground pepper
- 320g ricotta cheese
- ¼ teaspoon fresh grated or ground nutmeg
- 1 egg
- 500g shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4-6 lasagna sheets
Here’s what you do:
- Brown the ground beef, Italian sausage, mushrooms, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat.
- Gently stir in the tomato chunks, sauce, paste and water.
- Add the sugar, chopped basil leaves, half of the Italian parsley, Italian seasoning, salt and pepper.
- Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes.
- Meanwhile, soak the lasagna sheets in hot tap water for 15 minutes.
- While the noodles are soaking you can make the cheese filling.
- In a mixing bowl, mix together the ricotta cheese, nutmeg, egg, and the rest of the Italian parsley.
Assembling the lasagna:
- In a 5”-6” inch baking pan, spread 1 cup meat sauce on the bottom of the pan. Remove your lasagna sheets out of the water bath. Shake water off wet sheets.
- Lay sheets across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of sheets. Spread 1/2 of the mozzarella cheese over the ricotta layer.
- Sprinkle half of the Parmesan cheese over the mozzarella layer. Spread 1 cups meat sauce over the cheese layer.
- Lay down the next layer of lasagna sheets.
- Spread the remaining ricotta mixture over the sheets.
- Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
- Put the last layer of meat sauce on the cheeses.
- Sprinkle the remaining cheese on top.
- It should look like the picture above. Cover with foil.
- Bake in preheated oven at 350 F (177 C) for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for about 15 minutes. Serves 4-6.
It may be more work than your normal stir-fry but hey, the weekend is free and if you double up the recipe, you have the week ahead to devour this one delish dish.