Because I think it is a little boring to write about myself every day, I am going to share my favorite Lasagna recipe here. I used to make this for my roommates back in college, and we loved it. I first got this recipe from the side of the Creamette’s Lasagna box. Oddly enough, I can’t find the recipe on the Creamette’s website. But I did find a copy of it HERE. This is pretty easy to make, tastes great, and will feed many people at the same time. Enjoy!
|1/2 lb||Uncooked Creamette Lasagna|
|1 lb||Bulk italian sausage|
|1/2 lb||Ground beef|
|1 c||Chopped onion|
|2||Cloves garlic, minced|
|1 c||(28 ounces) tomatoes,|
|Cut up, undrained|
|2 c||Tomato paste|
|2 1/2 ts||Salt, divided|
|1 1/2 ts||Dried basil, crushed|
|1/2 ts||Fennel seeds|
|15 oz||Ricotta cheese|
|1 tb||Parsley flakes|
|1 c||Sliced pitted ripe olives|
|4 c||Shredded mozzarella cheese|
|3/4 c||Grated Parmesan cheese|
Prepare lasagna according to package directions; drain.
Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender.
Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper.
Bring to a boil over high heat.
Reduce heat to low.
Simmer, uncovered, for about 20 minutes.
In small bowl, blend ricotta, egg, parsley, and remaining 1/2 teaspoon of salt.
Spoon 1 1/2 cups of meat sauce into 13×9 inch baking dish.
Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish.
COver with foil.
Bake at 375 F for 25 minutes.
Bake about 20 minutes more or until heated through.
Let stand 10 minutes before cutting.
Makes about 8 to 10 servings.