***Disclosure: I have partnered with Red Gold and New Creative Media to bring you this post. I received complimentary product to facilitate my recipe. No other compensation was provided, and all opinions are 100% honest and have not been influenced in any way.***
Recently, I was browsing the Red Gold website and was inspired by their collection of lasagna recipes. I decided to put my own twist on a basic lasagna recipe. What makes my new lasagna recipe different? Well, rather than using my normal meat sauce, I decided to switch things up a bit by making a meaty Arrabbiata sauce. (Arrabbiata means "angry peppers" in Italian, but trust me...There is nothing angry about this dish. Unless it's the anger that is experienced when you realize your teen snuck the last bit of lasagna from the pan in the middle of the night. True story.
Seriously, though, doesn't this look amazing? I am a cheese lover, so I made sure to add plenty of cheese to the top to have an ooey, gooey, almost sinful dining experience.
The kids, however, were a completely different story altogether. They devoured it like a pack of starving hyenas. My preschoolers each ate a whole piece, which was surprising because they usually have bird-like eating habits. My teen was a human garbage disposal, as usual. He had 3 slices at dinner, and then proceeded to finish off the pan the next day. Luckily this is one of those recipes that tastes just as delicious if not even more so the next day!
Okay, so I know you probably want the recipe so you can try this out for yourselves. I am a nice person and I love sharing, so here ya go! Enjoy!
The Recipe :
- 1 pound Italian sausage (We like Hot and Spicy, but any kind will do!)
- 1.5 pound ground chuck (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 Red Gold crushed tomatoes
- 1 can Red Gold Diced Tomatoes with Basil, Garlic and Oregano
- 2 cans canned tomato sauce
- 1/2 cup water OR red wine
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 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.)
- In a large pot or Dutch oven, cook sausage, ground beef, onion, bell peppers and garlic over medium heat until well browned. Drain off excess fat.
- Add crushed tomatoes, diced tomatoes, 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.
Does your family love lasagna? What are your favorite spins on this classic dinner time favorite? I'd love to hear about it!