Happy Wednesday! Ever feel like you wanted to make something other than turkey for Thanksgiving? Why not try this delicious lasagna dish to change it up a bit!
1 lb. sirloin ground meat
1 lb. sausage, minus casing
1 small onion, chopped
2 (28 oz.) cans tomato puree
1 can water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. olive oil
In a large pot, brown the meat. Drain and set aside. In the same pot, heat the olive oil; add onion and cook to a golden brown. Add puree, salt and sugar; stir for 3 minutes. Rinse the puree cans with water and gradually add to sauce. (Make sure it is only one can of water.) Add meat and simmer for 1 1/2 hours. This sauce can be prepared a day or two in advance.
1 lb. lasagna noodles, follow pkg. directions
1 Tbsp. olive oil
3 lb. Ricotta
2 eggs, beaten
1/4 c. chopped parsley
1 1/2 c. grated Parmeasan or Romano cheese
1 lb. shredded Mozzarella cheese
Cook noodles per package directions. Add oil to water (this makes the noodles easier to handle). Do not overcook. Drain and rinse with cold water. Drain again and set aside.
In a medium bowl, combine the Ricotta parsley, cheese and eggs; mix well. On a clean and roomy surface, line up your pasta sauce, Ricotta mixture, grated cheese and Mozzarella.
In a 9 x 13 casserole dish, pour 1/2 cup tomato sauce. Place a layer of lasagna noodles, spread some Ricotta mixture all over the top and top with sauce. Sprinkle on grated cheese and Mozzarella. Repeat this process until all ingredients are used.
Before baking, take a fork and go around the sides to make sure the sauce drips between the pasta and the casserole dish. Cover with foil. Bake in a 350 degree oven for 40 to 45 minutes. After lasagna has cooked, remove foil and let it settle for 10 minutes.
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