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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my husbands favorite lasagna recipe - enjoy Ingredients:
1 lb ground beef |
1/2 lb italian sausage |
1 cup chopped onion |
1 cup chopped fresh mushroom |
1 garlic clove, minced |
21 ounces tomato puree |
1/2 cup dry red wine |
1 bay leaf |
2 teaspoons dried basil |
1 teaspoon marjoram |
1 teaspoon salt |
1/4 teaspoon pepper |
10 ounces lasagna noodles |
2 eggs, beaten |
2 cups ricotta cheese |
1/2 cup parmesan cheese, grated |
1/4 cup snipped fresh parsley |
8 ounces sliced mozzarella cheese |
Directions:
1. In skillet over medium heat cook beef, sausage, onion, garlic & mushroom until meat is browned, drain fat. Stir in tomato puree, red wine, bay leaf, basil, marjoram, salt & pepper, bring to boil. Reduce heat & boil gently uncovered for 10 minutes, stirring occasionally, discard bay leaf. While sauce is cooking boil pasta just until tender - rinse in cold water & drain.
2. Mix eggs, ricotta, parmesan & parsley together. Put half lasagna noodles in bottom of greased 13x9x2 baking dish.
3. Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
4. Cover with foil and bake for 30 minutes 375 degrees, uncover & add remaining mozzarella cheese, bake an additional 15 minutes.
5. Let stand 10 minutes before serving.
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