Bessie's Table Lasagna
I served this meal at the soup kitchen on June 25, 2012 and had some requests for the recipe, so here it is:
Tip: When it is finished, take it out of the oven, and let it sit for 15-20 minutes, covered. Everything will set better and allow for easier slicing and serving.
Tip: Make sure that your cover does not touch the top layer of cheese, otherwise it will stick and come off of your lasagna. :(
Tip: When it is finished, take it out of the oven, and let it sit for 15-20 minutes, covered. Everything will set better and allow for easier slicing and serving.
Tip: Make sure that your cover does not touch the top layer of cheese, otherwise it will stick and come off of your lasagna. :(
| 1 box of lasagna noodles (approximately 18 noodles) 1 lb. mozzarella cheese (sliced or shredded) Ricotta Cheese Mixture: 3 c. Ricotta cheese 1/2 c. Parmesan cheese 1/2 c. milk 2 eggs 1/4 c. parsley (chopped finely) Salt (to taste) 1 t. Black pepper | Pasta Sauce: 2 cans (16 oz.) Spaghetti Sauce or Pasta Sauce Salt (to taste) 1 t. Black pepper 1 t. Cayenne 1 T. Italian Seasoning 4 cloves of garlic minced 1/2 lb. ground beef 1/2 lb. mild Italian sausage 1 t. oregano 1 large onion diced 1 t. Garlic powder Salt (to taste) 1 t. Black pepper |
Procedure:
(1) Bring a large pot of salted water up to a boil. Cook the lasagna noodles according the directions on the back of the box, but only cook it for half the time (it will finish cooking in the oven). Drain. Keep noodles in a cold water bath until needed.
(2) In a large sauce pan, combine spaghetti sauce, salt, pepper, cayenne, Italian seasoning, and garlic. Heat on low, stirring often. Cook for 30 minutes or more.
(3) In a frying pan, brown the ground beef and italian sausage halfway. Drain grease. Add oregano, onion, garlic powder, salt and pepper. Finish browning. Combine with pasta sauce.
(4) In a large mixing bowl, combine ricotta cheese, parmesan cheese, milk, eggs, parsley, salt, and pepper.
(5) In a large baking dish, spread a layer of pasta sauce on the bottom of the dish. Place one layer of pasta. Spread half of the Ricotta cheese mixture. Another layer of pasta. Spread a layer of Meat Sauce. Put a layer of mozzarella cheese next. Another layer of pasta. Spread the remaining Ricotta cheese mixture. Another layer of pasta. Spread a layer of Meat sauce. Finally, put the remaining mozzarella cheese on.
(6) Bake in the oven for at least an hour, covered at 350 degrees. Let rest 15 minutes before serving.
(7) If is dry, use the remaining meat sauce. If it is soupy, drain some of the sauce off and bake loosely covered for 20 more minutes.
(1) Bring a large pot of salted water up to a boil. Cook the lasagna noodles according the directions on the back of the box, but only cook it for half the time (it will finish cooking in the oven). Drain. Keep noodles in a cold water bath until needed.
(2) In a large sauce pan, combine spaghetti sauce, salt, pepper, cayenne, Italian seasoning, and garlic. Heat on low, stirring often. Cook for 30 minutes or more.
(3) In a frying pan, brown the ground beef and italian sausage halfway. Drain grease. Add oregano, onion, garlic powder, salt and pepper. Finish browning. Combine with pasta sauce.
(4) In a large mixing bowl, combine ricotta cheese, parmesan cheese, milk, eggs, parsley, salt, and pepper.
(5) In a large baking dish, spread a layer of pasta sauce on the bottom of the dish. Place one layer of pasta. Spread half of the Ricotta cheese mixture. Another layer of pasta. Spread a layer of Meat Sauce. Put a layer of mozzarella cheese next. Another layer of pasta. Spread the remaining Ricotta cheese mixture. Another layer of pasta. Spread a layer of Meat sauce. Finally, put the remaining mozzarella cheese on.
(6) Bake in the oven for at least an hour, covered at 350 degrees. Let rest 15 minutes before serving.
(7) If is dry, use the remaining meat sauce. If it is soupy, drain some of the sauce off and bake loosely covered for 20 more minutes.
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