 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I've made this sausage lasagna a number of times for guests and it was always a hit. I've also made it with just ground beef, but it's better with the beef and sausage mixed. You can also substitute 1-1/2 tsp each oregano and basil for the 1 Tbs basil in the recipe. Ingredients:
1 (10 ounce) package lasagna noodles |
1 lb ground beef |
1 lb sweet italian sausage |
1 garlic clove, minced |
1 tablespoon dried basil |
1 teaspoon salt |
1 (14 1/2 ounce) can chopped tomatoes |
2 (6 ounce) cans tomato paste |
1/2 cup dry red wine |
2 eggs |
3 cups ricotta cheese |
1/2 cup parmesan cheese |
2 tablespoons parsley flakes |
1 teaspoon salt |
1/8 teaspoon pepper |
1 lb mozzarella cheese, slices |
Directions:
1. Cook and drain the lasagna noodles.
2. Meanwhile, brown the meats in a heavy skillet; spoon off any excess fat.
3. Add the garlic through wine and simmer 1/2 hour, uncovered, stirring frequently, over medium-low heat.
4. Beat the eggs; blend the ricotta and parmesan cheeses, parsley and seasonings into the eggs.
5. Layer half the lasagna in a greased 13 X 9-inch baking dish.
6. In sequence, add half the egg-ricotta mixture, then half the mozzarella, and half the meat sauce.
7. Repeat the layers.
8. Bake at 375° 30 minutes.
|
|