Lasagna. Bring a large pot of lightly salted water to a boil. Drain noodles, and rinse with cold water. Cook noodles according to package directions; drain.
This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy.
The Bolognese sauce is made with a mixture of beef and pork mince.
The addition of prosciutto, red wine, cinnamon, and nutmeg make it truly authentic.
You can have Lasagna using 22 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lasagna
- You need 1 lb of sweet Italian sausage.
- You need 1 lb of ground beef (angus).
- It's 1 of chopped onion.
- Prepare 6-8 cloves of garlic (minced).
- It's 28 oz of can of crushed roma tomatoes.
- It's 12 oz of tomato Roma paste.
- Prepare 13 oz of tomato sauce (I used maggiano’s diavolo tomato sauce).
- You need 1/2 cup of homemade chicken stock.
- Prepare 2 tbs of brown sugar.
- You need 1 1/2 tsp of dried basil.
- You need 1/2 tsp of fennel.
- You need 1 tsp of Italian seasoning.
- Prepare 1 tsp of salt (optional).
- It's 1/4 tsp of fresh ground pepper.
- Prepare 4 tbs of fresh chopped Italian parsley.
- You need 12 of + lasagna noodles (I used no boil noodles).
- It's 16 oz of ricotta cheese.
- Prepare 1 of egg.
- You need 1/2 tsp of salt.
- It's Dash of nutmeg.
- It's of Mozzarella cheese (as much as desired).
- You need of Fresh grated Parmesan-Romano cheese (as much as desired).
This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! This is great for feeding a big family, and freezes well, too. Drain and pat dry the noodles.
Lasagna instructions
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and broth. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for at least 1 1/2 hours, stirring occasionally. (I cooked mine 2-3 hrs and made the night before).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (if you use no boil noodles you can skip this step and just layer as is).
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 teaspoon salt, and a dash of nutmeg.
- Preheat oven to 375 degrees F (190 degrees C)..
- To assemble, spread some meat sauce in the bottom of a 9x13 inch baking dish (I used a disposable oversized lasagna pan). Arrange noodles over meat sauce (I think I only used 4 noodles per layer). Spread noodles w/ ricotta cheese mixture. Spoon meat sauce over ricotta mix, and top with mozz/parm/romano cheese. Repeat layers (I made 3 layers).
- Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. (I made mine the night before to allow flavors to meld and had to cook a bit longer since it was starting out cold). Cool for 15 minutes before serving..
Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce. Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned.