Lasagne



I think we can all admit...it's the season to change a few our our cooking routines. I sort of like the thought of cleaning up the BBQ and letting the garden take care of itself for the winter months, meanwhile we can cook up some of those warm comfort foods that remind us of the cooler days to come. Today I want to share with you our favorite lasagne dish, which brings comfort on any cold rainy, snowy day. This recipe takes a bit more effort, but if you make it in advance, you have the rest of the day to relax.

Lasagne
  • one pound farmer sausage
  • 1 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1  (28 oz) can crushed tomatoes
  • 2 (6 oz.) cans tomato paste
  • 2 (6 oz.) canned tomato sauce
  • 1/2 cup water
  • 2 tbsp. white sugar
  • 1 1/2 tsp. dried basil leaves
  • 1/2 tsp. fennel seeds
  • 1 tbs[.salt
  • 1/4 tsp. black pepper
  • 4 tbsp. chopped fresh parsley
  • 12 lasagna, oven ready.
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 tsp. salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese
Method:
  1. In a large Dutch oven, cook chopped sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, paste, sauce and water.
  3. Season with sugar, basil fennel seeds, salt, pepper and 2 tbsp. parsley.
  4. Simmer covered, for about 1 1/2 hours, stirring occasionally.
  5. In a mixing bowl, combine ricotta cheese with egg and remaining parsley and 1/2 tsp. salt.
  6. Preheat oven to 375 degrees.
  7. Assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 baking dish.
  8. Arrange 6 noodles lengthwise over meat sauce.
  9. Spread with one half of the ricotta cheese mixture.
  10. Top with a third of mozzarella cheese slices.
  11. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  12. Optional; Cover with foil to prevent sticking or spray foil with cooking spray.  Make sure the foil does not touch the cheese.  I usually do not cover mine with any anything.
  13. Bake in preheated oven for 25 minutes or until all the cheese is melted and slightly browned.
  14. Bake it longer 45-60 minutes if lasagne has been refrigerated for a few hours.  Bake until heated and cheese has melted on top.
It's easy to make in advance, up to a day or two, and warm it up as family or company arrives on the door step.  Complement it with your favorite salad and  my favorite bun recipe.

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