My husband is weird. No, really, he is! You see, he hates anything that has tomato based sauce. So spaghetti and meatballs are a rarity in my home, as are chicken cacciatore, most chili, and even some stews. But there is one tomato-based dish I cannot help but prepare on occasion, and I force my husband to simply deal with it: Lasagna!
I love, love, LOVE lasagna, and so do my kids! So I often try and find a reason to make it. My recipe is absolutely amazing, and the kids lick their plates clean. It's very meaty, cheesy, and even has a bit of a bite to it because I add spicy Italian sausage and crushed red pepper flakes to the sauce. I also use fresh herbs and cheeses whenever possible, and usually make my own homemade Mozzarella cheese and ricotta for this recipe. (Yes, you can actually make your own cheese at home, and while it's an exact science, it's pretty easy!)
Anyway, this lasagna is a rare treat in my home, and it always leaves me craving more...Want the recipe? Keep reading!
I love, love, LOVE lasagna, and so do my kids! So I often try and find a reason to make it. My recipe is absolutely amazing, and the kids lick their plates clean. It's very meaty, cheesy, and even has a bit of a bite to it because I add spicy Italian sausage and crushed red pepper flakes to the sauce. I also use fresh herbs and cheeses whenever possible, and usually make my own homemade Mozzarella cheese and ricotta for this recipe. (Yes, you can actually make your own cheese at home, and while it's an exact science, it's pretty easy!)
Anyway, this lasagna is a rare treat in my home, and it always leaves me craving more...Want the recipe? Keep reading!
Awesome Homemade Lasagna Recipe
Ingredients:
- 1 pound Italian sausage (We like Hot and Spicy, but any kind will do!)
- 3/4 pound ground beef (We use 80/20 for the best flavor.)
- 1/2 cup minced onion OR 1 teaspoon onion powder
- 2 cloves garlic, crushed (FRESH garlic is best, but jarred minced garlic will work.)
- 1 large can crushed tomatoes
- 2 cans tomato paste
- 2 cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1/4 cup fresh chopped basil leaves
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon sea salt salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese (I prefer whole milk ricotta, but skim works well, too!)
- 1 egg
- 1/2 teaspoon sea salt
- 1 pound mozzarella cheese, sliced (The fresher, the better!)
- 3/4 cup grated Parmesan cheese ( I grate my own, but the canister type is okay too.)
Directions:
- In a large pot or Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain off excess fat.
- Add crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, oregano, rosemary, red pepper flakes, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- 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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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