If you’ve got a crowd to feed, a potluck to attend or you really, really need a comfort meal, then lasagna is your best friend. It’s meaty, cheesy, carb- laden and so easy to tote, make ahead or freeze. This is a traditional recipe that takes a bit of preparation but is very worthwhile. Add a simple green salad, some good bread and some red wine and you have a feast.
This is a combination of a childhood favorite and the famous John Chandler recipe.
- 1 lb. Italian sausage
- 1 lb. lean ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 2 6 oz. cans tomato paste
- 2 8 oz. cans tomato sauce
- 1/2 cup red wine
- 1 tbsp. sugar
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. rosemary
- 1/2 tsp. marjoram
- 1 tsp. red pepper flakes
- 2 tsp. salt
- 1 tsp. pepper
- 1/2 cup parsley minced
- 12 lasagna noodles
- 4 cups ricotta cheese
- 1 egg
- 1 lb. mozarella cheese sliced or shredded
- 1 cup Parmesan cheese grated
- 1/2 tsp. nutmeg
- In large saucepan or Dutch oven, combine ground beef, sausage, onion and garlic, Cook over medium heat until browned. Drain off fat if necessary.
- Add tomatoes, tomato paste, tomato sauce and wine. Stir well and add all spices,salt and pepper, plus half of the parsley. Simmer for 1 1/2 hours, stirring occasionally.
- Bring a large pot of water to boil. Cook noodles according to package directions.
- In large bowl, combine ricotta cheese, egg, Parmesan, remaining parsley and nutmeg.
- To assemble: Spread 1 1/2 cups of meat sauce over the bottom of a 9" x 13" casserole dish. Arrange half of noodles over the sauce, top with half of the ricotta mixture and a third of the mozzarella. Cover with 1 1/2 cups meat sauce, add noodles, ricotta mixture and mozzarella.
- Cover casserole with greased foil. Preheat oven to 350.
- Bake 30 minutes. Remove foil and cook additional 20 minutes or until bubbly and golden. Let rest 10 minutes before cutting slices.