Monday, March 19, 2012
Hello everyone, I know its been a while since my last blog post. I am going to be better about posting a blog everyday. I also make you tube videos once a week, some of you already follow me over there. So this recipe is on the lasagna I made Friday night. My husband and kids loved it and that says a lot since my oldest one cannot stand lasagna but she loved this one. Before I get going with the recipe though, I want to first say to be expecting a new post from me every day and be looking for this recipe in video form. I was going to try to get my blog recipes and the recipes I do on you tube the same but its not working out that way. So anyway here is the recipe and I hope you like it. As a side note to this I shared some with some of my neighbors and one Erika said " it was the best lasagna she has ever had." Erika's husband Jim said " I couldnt put it down." Then Matthew a grandson of my neighbor Cheryl's said " that lasagna was awesome." So now I am sharing it with you all.
1 8oz container of ricotta cheese
1 large onion
1 bell pepper
1 pound of ground beef or ground meat of your choosing
Half pound of sweet Italian sausage ( with or without casings, you will be cutting off the casings anyway.)
1 jar of spaghetti sauce or 32 ounces of homemade
1 can of diced tomatoes or 15 ounces of homemade
Half cup of Parmesan cheese grated or chopped to your preference
32 oz of water
1 tablespoon of extra virgin olive oil
1 pound of oven ready lasagna noodles
half of a cup of any shredded cheese you like
2 to 3 cloves of fresh garlic
tablespoon of onion powder
tablespoon of garlic powder
tablespoon of Italian seasoning
Before you begin anything you want to grab a large casserole dish and spray it with cooking spray. Then you want to go ahead and heat up a large pot and add in your extra virgin olive oil. Add in your onion, garlic and bell pepper chopped. Then add in the ground beef and sausage ( with the casings removed.) Saute until the beef and sausage are brown and drain if you use a higher fat beef and sausage. I buy extra lean so I save myself that step. From here add in your dried seasonings, and then the sauce and tomatoes with the water. I usually just fill my spaghetti sauce jar up with water and dump it in the pot, it gets all the rest of the sauce stuck to the jar. Heat the sauce to a simmer. While you are waiting for your sauce to come up to a simmer, start grating or chopping your Parmesan cheese. Then mix the ricotta cheese with the egg and add about half of the Parmesan cheese. From here take a ladle of the sauce and put it on the bottom of the casserole dish, it will prevent the noodles from burning. Then layer the noodles in a single layer and you can either put the sauce down or the ricotta down. I usually put the sauce on top of the first layer of noodle then on the next layer add the ricotta mixture. Keep layering until all your sauce and ricotta is gone. Sprinkle the top with the rest of the Parmesan cheese and the shredded cheese. Bake at 350 degrees for about a half hour then finish baking uncovered for another half hour. Let it cool for about 15 minutes at the least at most 30 minutes, that is if you can wait that long lol.
I prefer to use homemade sauces and my own tomatoes however I was out of fresh tomatoes. Either way it turned out very well and it makes a lot but freezes nicely. Until tomorrow everyone live, laugh and love.