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Italian Lasagna

 
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Bean



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Wed Dec 11, 2013 8:14 pm    Post subject: Italian Lasagna Reply with quote

Some guy took the recipe from the back of a box and claims it as his signature dish (Worlds Best Lasagna). He was on GMA a couple months ago. Too funny!


This is the recipe we started making together right after we got married (21 years ago). It is really good. I change it up to what tomatoes I have on hand, add Italian seasonings and usually use more ground beef than Italian sausage.

*I pre make early in the day and DO NOT boil the noodles (add a bit more tomato sauce to the recipe), keep in fridge until ready to bake as directed below.

Some took the recipe from the back of a box and claims it as his signature dish. He was on GMA a couple months ago. Too funny!


This is the recipe we started making together right after we got married (21 years ago). It is really good. I change it up to what tomatoes I have on hand, add Italian seasonings and usually use more ground beef than Italian sausage.

*I pre make early in the day and DO NOT boil the noodles (add a bit more tomato sauce to the recipe), keep in fridge until ready to bake as directed below.


Italian Lasagna

1/2 of a (1-pound) package CREAMETTE LASAGNA
1 pound Italian sausage
1/2 pound ground beef
1 cup chopped onion
2 cloves garlic, minced (+) Wink
2 teaspoons sugar
1 tablespoon salt
1 1/2 teaspoons basil leaves
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1 (28-ounce) can tomatoes, broken up (I like crushed, Italian seasoned)
2 (6-ounce) cans tomato paste
1 egg, beaten
1 (15-ounce) container Ricotta cheese
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 cup pitted ripe olives, sliced
1 pound Mozzarella cheese, grated
3/4 cup Parmesan cheese, grated

Preheat oven to 375F. Prepare CREAMETTE LASAGNA according to package directions; drain. Cook Italian sausage and ground beef; drain excess fat. Add onion and garlic; stir and cook 5 minutes. Add next seven ingredients (sugar, 1 T. salt, basil, fennel, pepper, tomatoes, tomato paste) and simmer 20 minutes. Combine egg, Ricotta, parsley and tsp. salt. In bottom of 13x9-inch baking dish, spoon about 1 cups meat sauce. Layer 1/3 of CREAMETTE LASAGNA, 1/3 meat sauce, 1/3 Ricotta, 1/3 sliced olives, 1/3 Mozzarella and 1/3 Parmesan. Repeat layering. Cover with foil. Bake in 375 oven for 25 minutes; remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting. Refrigerate any leftovers.

This freezes well too!


_________________________________


As many times as I have made it in the regular sized lasagna pan, I never got a pic. I took this a few years ago in my Trio Pan (which I LOVE)!

I made this a wee bit different, using wheat noodles (still do not boil), cut the tomato paste to 1 can, added 1 (8oz. can) tomato sauce, 1 can petite garlic tomatoes, crushed red pepper and used hot Italian Turkey sausage links (removed from casings to brown with ground sirloin). Outstanding as always!


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