5/27/16

Angry Lasagna

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.

ANGRY LASAGNA.

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!

Meat Sauce
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.)


Ricotta Mixture
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


Instructions: 

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:
Sauce
Noodles
Sauce
Ricotta
Cheese
Noodles
Sauce
Ricotta
Cheese
Noodles
Sauce 
Cheese

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!

10 comments:

  1. Yum, yum, yum! This is perfect for when we have company, especially for us light-eating vegetarians when we have college students or hungry men over!

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    Replies
    1. Yes!! I have also made this with ground turkey and zucchini "pasta" for low carb friends!

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  2. Can I make this ahead and freeze? Any instructions that need to change due to freezing? Taking on a vacation.

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    Replies
    1. I have never frozen it! I have made it a few days in advance. I would say this: let it thaw in the fridge for a couple days. Then, place the baking dish on a jelly roll pan (or something with sides, in case of spillage!), and place in a COLD oven. That way, your baking dish comes up to heat without possibility of cracking. And as always, let it rest a few minutes before cutting into it!

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  3. Can you tell me how many this serves. I need it to feed 40. Should I double or triple?

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    Replies
    1. I would probably double. This is a deep lasagna, so cutting larger slices isn't necessary.

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  4. I see that you say 2 cans fire roasted tomatoes - how many oz per can? Thank you! Looks amazing.

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  5. Do you have a blog on your beef tenderloin?

    ReplyDelete
    Replies
    1. Not yet! That is on the 'docket' for 2017! Stay tuned! ;-)

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