Monday, March 23, 2009

Lasagna with Italian Sausage & Meat Sauce

Tonight's Dinner & A Blip

Today while listening to one of my favorite artists, Peter Gabriel, I cooked one of our favorite meals, lasagna with Italian sausage and meat sauce. The best part about making lasagna is that I can clean up and then sit and relax for a little bit before we eat.

Tonight's Music Blip
The Album: Peter Gabriel, "So"

16oz. 1/2 Package of Lasagna
2lb Part Skim Milk or Regular Ricotta Cheese
2 cups of Mozzarella cheese
6 oz Parmesan cheese - 1 bag I like the finely shredded kind
2 cups Italian Five Cheese -1 bag the package says: Provolone, Asiago, Parmesan, Mozzarella, Romano
2 eggs lightly beaten
2 - 8oz jars of Ragu Organic Garden Veggie Pasta Sauce - I used this sauce because it is the closest and healthiest to making it fresh from my garden tomatoes
1 lb of lean ground beef
1 lb of sweet Italian sausage without casing
1 tsp of Fresh Oregano and Basil or dried if fresh is not available
Olive Oil

1. Preheat oven to 350
2. Boil your water and prepare your lasagna according to the package. While the lasagne is cooking for about 10 minutes I start my sauce.
3. I first chop or press garlic into some olive oil and cook it for a little bit. I then add the lean ground meat and sausage until the are cooked. When they are almost cooked I add the fresh chopped basil and oregano. Once the meat is cooked I add the sauce. I let all of it simmer for a little while.
4. While I wait for these to finish cooking in a medium bowl, combine Ricotta Cheese and all the the cheeses, and eggs; mix well. Set aside about 1/4 cup of the cheese without mixing it with the ricotta and cheese. You will be using this to top the lasagna at the end.
5. By now my lasagna is ready and I add a little cold water to help it not stick together.
6. After everything is ready I start layering the meat sauce in a 9"x13" pan.
7. Spread 1 cup of meat-sauce at the bottom of the pan.
8. Place 3 cooked lasagna noodles over suace.
9. Spread 1/2 of the cheese mixture over the noodles, top with 1/3 of meat sauce mixture.
10. Repeat layering until you reach the top of the pan. Be sure finish it with meat sauce and top it off with left over cheese mix.
11. Cover with foil and bake for 30 minutes until the lasagna is bubbly.
12. Uncover for a few minutes and cook for about 5 minutes until the cheese is finished melting.
13. Enjoy!!


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