Sunday, May 9, 2010

Mendi's Lasagna

I had to add this because it has changed the word "LASAGNA" in so many ways....
I make two 8x8 pans of this, one in which we eat right away and the other I save (freeze) for a busy day.
I think that it's time consuming for the first pan, but its easy to throw the 2nd pan together!!!

1 lb sweet Italian Sausage
1 lb ground beef
2 cloves garlic (crushed)
1 can crushed tomatoes (28 oz)
2 cans tomato paste (6 oz)
1/2 c water
2 tbsps white sugar
1 1/2 tsp dried basil leaves
1 tsp Italian seasoning
1 tbsp salt
1/4 tsp pepper
1/4 tsp fennel
1 (28 oz) tomato sauce

Brown your sausage, hamburger, onion, and garlic.  Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel, Italian seasoning, 1 tbsp salt, pepper. 
Simmer and cook for 1 1/2 hrs.    (THIS SEEMS FOREVER... I know... just stir occasionally.)

I know it seems like a big job, but its totally worth it in the end!

For a good cheese layer in your lasagna - combine the following ingredients:
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese (sliced)
3/4 shredded parmesan cheese

To assemble:
Layer of Meat Sauce on bottom
Layer of Lasagna noodles (cooked or you can use the No-Boil Noodles)
Ricotta Cheese mixture on top of that
Mozarella Slices on top of that...
Parmesan Cheese on top of that...



Lasagna recipe said...

I always make lasagna if I feel like someone in the family needs a little cheering up. This is our favorite dish, it feels very homey, special, and simply heartwarming. Lasagna never fails to brighten up the face of my kids and we never have leftover lasagna in the fridge.

Ashley and Evan said...

This sounds yummy! I like the fact that I can make a double batch for freezing. I'm all about the frozen leftovers.