Sunday, April 13, 2008

Lasagna Recipe

9 sheets of lasagna
1 tablespoon of olive oil
1 pound of ground beef
1 pound bulk Italian sausage
1 (16 ounce) can of sliced mushrooms, drained
1 teaspoon of garlic salt
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/4 teaspoon of dried basil
4 (15 ounce) cans of tomato sauce
1 (15 ounce) container of ricotta cheese
3 eggs, beaten
1/3 cup grated of Parmesan cheese
1 pound shredded of mozzarella cheese
salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the lasagna sheets and olive oil; cook until al dente, 8 to 10 minutes; drain.
3. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna sheets. Spread about 1/4 of the ricotta cheese mixture over the lasagna sheets. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

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