Homemade Four Cheese Lasagna With Italian Sausage And Beef

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 How To Make Homemade Four Cheese Lasagna With Italian Sausage And Beef

Homemade Four Cheese Lasagna With Italian Sausage And Beef

Ingredients Homemade Four Cheese Lasagna With Italian Sausage And Beef

  1. 100 grams of ground beef.
  2. 5 mild Italian sausage links.
  3. 1-pound bag of lasagna noodles (about 12).
  4. two 12-ounce jars of spaghetti sauce.
  5. an excellent tomato paste 2 1/2 tablespoons.
  6. Shredded mozzarella cheese, two 16-ounce bags.
  7. grated Parmesan cheese, half a cup.
  8. grated Romano cheese, 1/3 cup.
  9. Ricotta cheese, 2.5 c.
  10. spinach, 3 cups.
  11. unbleached egg.
  12. 1 chopped tiny onion.
  13. 3 minced garlic cloves.
  14. Roasted red peppers, 1/4 cup.
  15. Italian seasoning, 1 teaspoon.
  16. to taste all-purpose seasoning mixture.
  17. freshly chopped parsley.


Methods To Make Homemade Four Cheese Lasagna With Italian Sausage And Beef

  • Set oven to 375 degrees.
  • Pasta should be prepared per the directions on the package, rinsed, and set aside. (Place them on a cookie sheet separately.)
  • While the ground beef and Italian sausage are browning, combine the onion, red peppers, and garlic. Remove the sausage from its casing and break it up with a fork. Cook until well browned over medium heat, then drain fat.
  • Pasta sauce, tomato paste, and all-purpose seasoning should be added. Add the Italian spice, cover the pan, and cook for 30 minutes on medium-low. (Prepare sauce the day before for the best taste.)
  • I may add 1 tsp of sugar.
  • Mix one bag each of mozzarella, ricotta, Romano, and Parmesan cheeses with an egg, spinach, and parsley in a mixing dish while the sauce is cooking.
  • Layer lasagna noodles on top of 1 cup of beef sauce in the baking dish, then top with the cheese mixture. Repeat. Noodles are served last, topped with sauce and any leftover mozzarella cheese.
  • For 40 minutes, bake with a cover. Remove the cover, if preferred, and top with more cheese. Bake for an additional 10 minutes, or until bubbling and gently browned.
  • Before cutting, give yourself 20 minutes to rest.

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