Lasagne that will know you! - ken elmore
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 3 | tablespoons | Olive oil |
| 1 | pounds | Ground chuck beef |
| ½ | pounds | Italian sausagae |
| 2 | cloves | Garlic, minced |
| 15 | ounces | Tomato sauce |
| 8 | ounces | Tomato paste |
| ½ | cup | Dry red wine |
| ½ | cup | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Oregano |
| 8 | ounces | Lasagne noodles (about) |
| 2 | cups | Ricotta cheese (1 lb) |
| 8 | ounces | Mozzarella cheese, sliced |
| ½ | cup | Parmesan cheese, grated |
Directions
In a wide frying pan over medium high heat, cook onion in oil until onion is soft; add beef and sausage and garlic and cook, stirring, until meat is browned and crumbly. Stir in tomato sauce, tomato paste, wine, water, salt, oregano, pepper and sugar. Cover pan and simmer for about 1½ hours. Meanwhile, following package directions, cook lasagne noodles in a large kettle of boiling water until al dente. Drain, rinse with cold water and drain again.
Butter a 9 by 13 inch baking dish. Spread a thin layer of sauce over the bottom. Arrange ⅓ of the noodles in an even layer over sauce.
Spread ⅓ of the sauce over the noodles; dot with ⅓ of the ricotta, then cover with ⅓ of the Mozzarella. Repeat this layering two more times. Sprinkle Parmesan cheese over the top. If made ahead, cover and refrigerate.
Bake, uncovered, in a 350 degree oven until hot and bubbly (40 to 50 minutes).
I would strongly recommend doubleing the sauce and saving what you don't use. Also you might want to increase the garlic and oregano and add some bay leaves. I personally more than double the whole recipe and freeze the leftovers.