World Class Lasagna
Ingredients:
For the Meat Sauce:
1 lb ground beef
1 lb Italian sausage, casings removed
1 large onion, finely chopped
4 cloves garlic, minced
2 cans (28 oz each) crushed tomatoes
1 can (6 oz) tomato paste
1/2 cup red wine (optional)
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
For the Cheesy Layers:
1 lb whole milk ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
2 cups fresh spinach leaves, chopped (optional)
1 egg
Salt and black pepper to taste
Other Ingredients:
12 lasagna noodles, cooked according to package instructions
Extra shredded mozzarella for topping
Fresh basil or parsley for garnish
Instructions:
Prepare the Meat Sauce:
In a large skillet, brown the ground beef and Italian sausage over medium heat until cooked through.
Add chopped onions and minced garlic, and cook until onions are softened.
Stir in crushed tomatoes, tomato paste, red wine (if using), basil, oregano, thyme, salt, and pepper. Simmer for about 20-30 minutes.
Prepare the Cheesy Layers:
In a mixing bowl, combine ricotta, mozzarella, Parmesan, provolone, chopped spinach (if using), egg, salt, and pepper. Mix well.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a large baking dish, spread a thin layer of meat sauce.
Place a layer of cooked lasagna noodles over the sauce.
Spread a layer of the cheese mixture over the noodles.
Repeat layers, finishing with a layer of meat sauce on top.
Top with Mozzarella:
Sprinkle extra shredded mozzarella on the top layer.
Bake:
Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
Garnish and Serve:
Allow the lasagna to rest for 10-15 minutes before slicing.
Garnish with fresh basil or parsley.