Link to the home page
Link to music pageLink to recipes pageLink to crossword page

Lasagna

serves 12

Ingredients

Ragù

  • Olive oil
  • 1 pound ground hot italian sausage
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 8 cloves garlic, minced
  • 2 28-ounce cans crushed tomatoes
  • 1 cup water
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes, or to taste
  • Salt and pepper to taste

Lasagna

  • 16 or 20 lasagna noodles, or however many comes in a 1-pound box
  • 32 ounces ricotta cheese
  • 1 pound shredded mozzarella
  • 1 egg
  • 1 teaspoon dried oregano or italian seasoning
  • Salt and pepper to taste
  • Freshly grated parmesan

Directions

Ragù

  1. On high heat, in a large dutch oven, brown the sausage and beef in a little olive oil, breaking it up as you go
  2. Once browned, add in the onion and cook until soft
  3. Reduce the heat to medium, add in the garlic, and cook until fragrant
  4. Add in the remaining ingredients and simmer with the lid slightly ajar for at least an hour. Add in more water if it cooks down too much.

Lasagna

  1. Preheat the oven to 375°
  2. Boil the lasagna noodles until just cooked, and set aside
  3. Meanwhile, combine the ricotta, 12 ounces of the mozzarella, egg, oregano, salt, and pepper until well mixed
  4. In a deep 9" x 13" dish, put a layer of sauce in the bottom of the pan, a sprinkle of parmesan, and a layer of 4 lasagna noodles
  5. Until the noodles are used up, repeat layers of ricotta, sauce, parmesan, and 4 noodles
  6. Top with a final layer of sauce
  7. Cover with foil and bake for 30 minutes
  8. Remove foil, add the remaining mozzarella, and bake until the cheese is melted and browned, about 15 minutes
  9. Let rest for 15 minutes before cutting and serving