rich, slightly spicy meat sauce and smokey cheese. the perfect meal.
Y'all. This is it. This is THE lasagna recipe you need.
I was telling some friends this week...
There are two recipes I can brag on. Lasagna and Beef Tenderloin.
Neither of which are in my recipes here at Sweetpea!
You asked for it, and here it is.
Make this when you have a house full.
Or make this, and freeze the leftovers.
Or make this and take some to your neighbor.
Either way, make it.
Sweetpea's Angry Lasagna!
1 pound ground beef
1 pound Italian sausage
1 large yellow onion, small dice
4 cloves garlic, grated
1 tablespoon Italian seasonings
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon red pepper flakes
6 ounces tomato paste
1+ cup red wine (such as Pinot noir)
2 cans fire roasted tomatoes
1 jar marinara sauce (I prefer Prego brand. But, if you want to make your own, by all means.)
1 large tub ricotta cheese
2 extra large eggs
1 cup Parmesan cheese, finely grated
Salt and pepper
1 pound grated mozzarella (I prefer the Kraft brand, with the cream cheese added)
8 ounces grated (fresh) smoked mozzarella (the expensive cheese. from the *nice* section of the store.)
(mix these two cheese together once grated)
Cooked lasagna noodles
Brown meats in a large Dutch oven. (I purchase lean meat, so there is usually no extra grease to be drained. If so, drain/scoop out before adding onions!) Add diced onions in with meat, and sauté until translucent. Grate garlic over onion/meat mixture with a micro plane. Add dry spices in. Stir to cook for a few seconds. Add tomato paste and allow to cook for a couple minutes. Pour in wine and stir. Add canned tomatoes and sauce and let simmer for 20 minutes. ((This is a GREAT bolognese sauce served over pasta. Better if you make a day ahead.))
Mix ricotta, eggs, and cheese and set aside.
Cook noodles according to package. (Most of the time, I don't follow the package instructions.... I place the noodles in a 9x13, and pour hot water from my kettle over top. Cover while you are mixing the ricotta, etc and when you go to layer the noodles will be slightly cooked. They finish cooking in the lasagna.)
Now! You can start lasagna assembly.
In a LARGE, DEEP pan assemble your lasagna.
(I own a legit lasagna pan.... If you don't, just use the foil pans sold in the grocery aisles! A usual 9x13 is not big enough.)
The layers should be:
Bake at 375 degrees for 40 minutes, covered. During the last ten minutes, remove foil and brown cheese. (You could always use the broiler! Just watch and be careful!)
Once browned and bubbly, let the lasagna sit a good ten minutes. Otherwise, when you cut into it, the sauce and everything will just run all over.... YUCK.
This is a rich dish.... A light salad is the perfection accoutrement! And wine. Always wine.
Enjoy this around a big table, with friends and family just a little too close so you knock elbows. Light some candles and cherish the fellowship.
Be sure to pin and share so you always have this recipe handy!
Cheers to full tables, full bellies, and full hearts!