Wednesday, September 29, 2010

Meaty, Cheesy Lasagna

Aaron & I have a tradition that we make each other whatever meal & dessert we would like for our birthdays. Since we've been married, Aaron has had very simple requests...he's not a fussy eater and doesn't care about very elaborate dishes. However, this year he threw me a curve ball when he requested lasagna! I was pleased to make it, but truth be told, it was only the second time I'd ever made one. It turned out great...meaty, cheesy, delicious. Served with a side salad and a crusty garlic bread it was a perfect, hearty birthday meal.

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My Meaty Cheesy Lasagna

no-boil lasagna noodles
1 pound ground beef
1 pound Italian sausage8 oz package mushrooms, sliced
1 tsp. garlic salt
1-2 Tbsp. dried oregano
1-2 Tbsp. fresh {or dried} basil
chili powder, to tastegarlic powder, to taste
salt & pepper, to taste
2 {24.5 oz} jars of pasta sauce
1 can garlic, onion, basil diced tomatoes
1 {15 oz} container ricotta cheese
3 eggs, beaten
3/4 - 1 cup grated parmesan cheese1 pound shredded mozzarella cheese

Preheat oven to 350. Cook ground beef & Italian sausage in large pot or skillet over medium heat. I bought 4 Italian sausage links and removed the skin. Once cooked, drain. Return to pot or skillet and add mushrooms, tomato sauce, & diced tomatoes. Season to taste with garlic salt, garlic powder, chili powder, oregano, basil, salt, pepper. Simmer for 20-30 minutes, stirring occasionally.

Meanwhile, in a small bowl mix together the eggs, ricotta & parmesan cheeses.

Once meat mixture is done simmering, ladle enough to cover the bottom of your lasagna dish. Add a layer of lasagna noodles to fit on top of the meat sauce. Spread about 1/3 of the ricotta cheese mixture over the noodles. Sprinkle mozzarella cheese over the ricotta cheese mixture, then ladle enough meat sauce to cover the mozzarella cheese. Repeat layering twice more and top with remaining mozzarella cheese.

Cover dish with tin foil and bake in pre-heated oven for about 1 hour - 1 hour 15 min. Allow to sit for 10-15 minutes before serving.

1 comment:

  1. I'm not sure why this old post came in my newsfeed, but hello! Hope you are doing well!