Kristen's Lasanga

Lasagna

½ lbs of ground beef

½ lbs of ground sausage

Salt and pepper

1 cup chopped onion

2 cloves garlic minced

½ tsp. red pepper flakes

2 T. Olive oil

8 oz can tomato sauce

6 oz can tomato paste

6 oz water

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. ground thyme

1 T brown sugar

6 dried lasagna noodles

1 beaten egg

15 oz ricotta cheese

¼ C. grated Parmesan cheese (I like to use the 4 cheese blend you can find in any grocery store)

3 T. chopped fresh parsley, optional (I use dried and it’s just fine)

2 cups mozzarella cheese

Grated Parmesan Cheese (I like to use the 4 cheese blend you can find in any grocery store)

I try to cut down on some of the fat so I use lower fat ground beef (usually 10%), the reduced fat ground sausage, low-fat ricotta cheese and either 2% or part skim mozzarella cheese (depending on what I can find).  No one can tell that I use lower fat items.

For sauce:  In medium sauce pan sauté oil, onions, garlic and pepper flakes for just a little bit.  Add meat and salt and pepper and cook until brown.  Stir in tomato sauce, tomato paste, water, basil, oregano, thyme, and sugar.  Bring to a boil; reduce heat cover and simmer for about 30 minutes, stirring occasionally.

Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm; rinse with cold water.  Or you can use the lasagna noodles that are oven ready.

For filling; combine egg, ricotta cheese, ¼ c. parmesan cheese and parsley.

I put a little sauce in the bottom of the baking dish before I start layering because it helps it come out better.  Layer half of the cooked noodles in a 2 quart rectangular backing dish.  Spread half of the filling.  Top with half the meat sauce and half of the mozzarella cheese.  Repeat the layers.  Sprinkle parmesan cheese on top.

Bake at 375 degrees for 30 to 35 minutes or until bubbly and slightly browned on top.  Let stand for at least 10 minutes before serving.

I find it’s just as easy to make 2 lasagnas as it is to make one, so you can cook one that night and freeze the other.  If you freeze one just defrost it then cook it at 375 degrees covered for 40 minutes and then uncovered for 20 minutes.