Striving for the most perfect Lasagna recipe for M&M!
用料
| Bolognese sauce: | |
| Lean ground beef | 1 lb |
| Italian sausage | 1 lb |
| Optional: Minced cauliflower and carrots | 1 cup each |
| Onion | 1 diced |
| Garlic | 5 tsp minced |
| Crushed tomatoes | 1 can 28 oz |
| Tomato paste | 2 cans 6 oz each |
| Tomato sauce | 1 can 15 oz |
| White wine | 1/2 cup |
| Sugar | 2 Tbsp |
| Chopped fresh basil | 1/2 cup (1/6 cup dry) |
| Fennel seeds | 1 tsp |
| Ground oregano | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Fresh Parsley chopped | 1/4 cup (1/12 cup dry) |
| Ricotta Filling: | |
| Ricotta cheese | 30 oz |
| Parsley fresh chopped | 2 Tbsp (2 tsp dry) |
| Egg | 1 large |
| Salt | 1/2 tsp |
| Ground Nutmeg | 1/8 tsp |
| Other: | |
| Lasagna noodles | 1 lb (cook ahead) |
| Thinly sliced Mozzarella | 1 lb (24 slices) |
| Freshly Grated Parmesan | 1 cup |
Lasagna的做法
Cook Bolognese sauce ingredients in a large pot over med heat, reduce heat and simmer for 1 hr (or 4 hrs on high in a crockpot)
Under-cook lasagna noodles or soak in hot water for 30 min
Mix ricotta filling
Preheat oven 375F. Line pan with foil and oil the bottom and sides. Assemble Lasagna: 1) Bolognese sauce 2) Lasagna noodles i 3) ricotta filling 4) mozzarella, 5) Bolognese 6) lasagna noodles ii 7) ricotta 8) mozzarella 9) Bolognese 10) lasagna noodles iii 11)ricotta 12) mozzarella 13) Bolognese 14) Lasagna noodles iv 15) Bolognese 16) Mozzarella 17) Parmesean
In preheated oven 375F, Cover with foil and bake 25 min. Remove foil and bake another 25 min.
小贴士
13x9 deep dish pan
15 oz ricotta (original recipe calls for 30 oz)
Can substitute white wine for red wine or beef broth.
If substituting dry spices use 1/3 of the stated amount.
Can refrigerate assembled lasagna for a day before baking.
Freeze left overs.
For healthier version: use 1/2 to 2/3 lb ground beef, 1/2 lb sausage, 1 cup minced cauliflower, 1 cup minced carrots. Cook till moisture evaporates.
烹饪屋
