RESTAURANT-STYLE ITALIAN LASAGNA

Restaurant-Style Italian Lasagna image

Provided by Christopher Gonzalez

Time 1h50m

Number Of Ingredients 23

1 1/2 lb ground chuck
1/2 lb italian sausage, mild
1 large yellow onions
3 clove garlic, minced
1 1/2 tsp salt
1 Tbsp dried italian seasoning
1/2 Tbsp dried parsley flakes
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1/2 tsp powdered cayenne pepper
1 (28 oz.) can(s) whole tomatoes, undrained and chopped
2 (6 oz.) can(s) tomatoe paste
24 ozs. ricotta or cottage cheese (i prefer ricotta)
2 large eggs, beaten
1/2 tsp garlic powder
1/2 tsp black pepper
2 Tbsp parsley, fresh chopped
1/2 c parmesan cheese, grated
1 lb mozzarella cheese (divided)
2 qt water
1 tsp olive oil
1/2 tsp salt
12 lasagna noodles

Steps:

1. In a large skillet, brown the beef, Italian sausage, onion and garlic. Next, add the 1 1/2 teas. salt, Italian seasoning, parsley flakes, oregano, basil, cayenne, and chopped tomatoes. (with juice) Simmer for 1 hour.
2. Boil the lasagna noodles with 1/2 teas. olive oil and 1/2 teas. salt for exactly 12 minutes. (regardless of what the package directions read) Drain and set aside.
3. Pre-heat oven to 375. Combine ricotta or cottage cheese with tomato paste, eggs, black pepper, 2 TBLS. fresh chopped parsley, the parmesan cheese and 1/2 of the mozzarella cheese, (1/2 lb.) mixing well.
4. In the bottom of a 13 by 9, deep casserole dish, lay 4 noodles, length-wise across the dish, slightly over-laping if neccesary. Next, add half the meat sauce evenly acroos the noodles. Next, add cheese mixture evenly. Repeat, finishing with last layer of noodles.
5. Sprinkle over last layer of noodles evenly with remaining mozzarella cheese. Bake @ 375 degrees for 35 minutes. Cover dish with tinfoil, and bake for another 15 minutes or until cheese mixture is thourghly melted. Serve.