Lasagne (A Lot of)
Author: Pizza Today
Recipe type: entrees
Ingredients
- MEAT SAUCE (Ingredients)
- 3 tablespoons olive oil
- 2 cloves garlic, sliced thin
- ½ cup chopped onion
- ¼ cup dry red wine
- ¾ pound sweet Italian sausage, casing removed
- ¾ pound ground chuck
- 7 cups all-purpose ground tomatoes
- 1 teaspoon sugar
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- Salt & freshly ground pepper, to taste
Instructions
- In a heavy pot, warm the oil over med. heat for 1 min.
- Add the garlic & cook & stir until toasty brown.
- Remove & discard the garlic.
- Add the onion & cook for 3 minutes.
- Raise the heat to high. Add the wine & cook it off.
- Add the sausage & ground chuck. Break up large pieces.
- Cook just until the meat is no longer pink.
- Add the tomatoes, sugar, oregano and basil.
- Reduce the heat to low and simmer the sauce for 45 min. to 1 hour, stirring occasionally.
- Add salt & pepper to taste.
- Cool the sauce.
- This can be made ahead as needed & kept covered in the cooler. This sauce also works great for any pasta with meat sauce dish.
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Lasagne (A Lot of)
Author: Pizza Today
Recipe type: entrees
Ingredients
- PASTA AND FILLING (Ingredients)
- 24 sheets of no-boil lasagne strips (each strip 7 in. x 3-1/2 in.)
- 4 pounds ricotta cheese drained of excess water
- 6 extra-large eggs
- ½ pound grated Parmesan cheese
- 1-1/4 pounds shredded mozzarella
- 1 cup chopped flat-leaf parsley
- 1 tablespoon pepper
Instructions
- In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, ¼-pound of the mozzarella, parsley & pepper.
- Stir vigorously to whip and combine.
- Set aside (refrigerate, covered, if not using at once).
- ASSEMBLY
- Preheat oven to 400 F Spread a thin layer of meat sauce over the bottom o a hotel or baking pan that measures 18-in. x 12-in. x 2-1/2- to 3-inch deep.
- Lay six pieces of pasta over the sauce.
- Top pasta with some of the ricotta filling.
- Dab the top of the ricotta with some of the meat sauce.
- Add another layer of pasta, another layer of riotta & more sauce.
- Continue in this fashion until the pasta is used up.
- You will have 4 layers of pasta (the top layer being pasta).
- Top the last layer with the remaining 1 cup of mozzarella, sprinkling it on evenly.
- Brush some olive oil over aluminum foil to cover the pan.
- Cover pan, oil side down.
- Bake lasagne in the preheated over for 30 min.
- Remove foil and bake for an additional 10 min., or until cheese starts to show light brown speckles.
- Remove pan from oven.
- Let stand for 10 min. before portioning.
- Serve with additional sauce & cheese on the side.
- Cook's Note: After lasagne has cooled enough, you can portion it as you wish, wrap it in plastic & foil and refrigerate. To order, reheat and top it with hot meat sauce.
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