Bobbie's Best Lasagne
Serves 8-12
Ingredients
1 pound Ground Beef
1 pound lean Pork Sausage
1 can (28 ounces) Stewed Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
12 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese
Preparation
In Dutch oven or a large skillet, cook and stir meats until brown.Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, water, garlic oregano, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 20 minutes or until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x 2 inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the ricotta cheese mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
Lasagne Tips
The lasagna noodles may be dried, fresh, or the no boil variety. I prefer the no boil type because it reduces the preparation time and with two kids, anything to save time and not lose any flavor is a bonus. If you can locate fresh mozzarella cheese and can afford it, it will only add to the flavor.
You will find the same thing applies with Parmesan cheese. Freshly grated is better than the processed stuff you can buy at the supermarket. As with any recipe, the better the ingredients the better the results, but this is a dish you can cheat a little. If you make a great sauce and can't find fresh mozzarella, don't worry about it. If you used canned sauce but have some freshly grated Parmigiano-Reggiano the lasagna will come out fine.
Ingredients
1 pound Ground Beef
1 pound lean Pork Sausage
1 can (28 ounces) Stewed Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
12 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese
Preparation
In Dutch oven or a large skillet, cook and stir meats until brown.Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, water, garlic oregano, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 20 minutes or until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x 2 inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the ricotta cheese mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
Lasagne Tips
The lasagna noodles may be dried, fresh, or the no boil variety. I prefer the no boil type because it reduces the preparation time and with two kids, anything to save time and not lose any flavor is a bonus. If you can locate fresh mozzarella cheese and can afford it, it will only add to the flavor.
You will find the same thing applies with Parmesan cheese. Freshly grated is better than the processed stuff you can buy at the supermarket. As with any recipe, the better the ingredients the better the results, but this is a dish you can cheat a little. If you make a great sauce and can't find fresh mozzarella, don't worry about it. If you used canned sauce but have some freshly grated Parmigiano-Reggiano the lasagna will come out fine.
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