I hate tomato sauce, so I’m going to rely on the words of my roomies and my boss, all of whom I fed this, to make sure you know it’s good. Everyone ate it up and seemed to really, super enjoy it, so I think it was a success. They had lasagna, I had salad. 🙂 I didn’t take any pictures, because it was the ugliest lasagna I have ever made (and the only, so hey.)
I ganked the recipe from AllRecipes with some edits.
- 1 pound Italian sausage (I used the costco brand, so whatever kind they had was what we got. It recommends sweet, but it worked just fine with normal.)
- 3/4 pound lean ground beef
- 5 cloves garlic, crushed
- 12 roma tomatoes
- 2 (6 ounce) cans tomato paste
- 7 oz fresh cherry tomatoes
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 3 teaspoon Italian seasoning
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 12 lasagna noodles (or more, if needed.)
- 15 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
- On the stove, take your garlic and a little olive oil, and start to brown it. While you’re doing this, dice/slice your sausage and hamburger up – or you can do what I did, and toss it into a food processor and blend it until it’s less of a pain. Toss it in with the garlic, and brown until there’s no more pink.
- Take all of your tomatoes, including your tomato paste, your water, and toss them into the food processor next. No, you don’t have to clean it out- it’s all going together! Once it’s a liquid, toss it into the mix of meat and garlic and stir it in. Dump in all of your herbs/dry ingredients: the sugar, basil, fennel seeds, Italian seasoning, salt, pepper.
- Simmer, covered, for about 1 1/2-2 hours, stirring occasionally.
- Boil your lasagna noodles until done – I did 10 minutes, even though it says 8-10. I also boiled a few extra because I ended up with a little more than I expected and made a large amount of lasagna. Oops! Helps if you have the right sized dish, huh? Drain the noodles, dip in cold water, and then take them out onto a plate.
- Take your ricotta, mix it with the egg, salt, and I added a pinch of pepper and more Italian seasoning.
- Preheat oven to 375 degrees F (190 degrees C).
- I kept these last two the same as Allrecipes said- “To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.”
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
So, what I ran into with this, is I subbed some things out from the original recipe. I wanted to use fresh tomatoes, which undoubtedly made it taste better, but resulted in a more watery mix. That meant that I let it stay uncovered for a little while longer, until it was less watery and more a thick, meaty situation. I also jacked up the order of ingredients in the layers which is really impressive because HOW DO YOU MESS THAT UP, it’s like FOUR LAYERS.
I would also recommend that you go with more cheese rather than less. I felt like I was skimping a bit on the ricotta and mozz, which is a damn shame.
Other than that, great success. I highly recommend.