Chef Tee’s Lasagna

Serves 6 to 8
Ingredients

  • 9 lasagna noodles
  • ½ lb. ground beef, crumbled
  • ¼ lb. chorizo sausage, crumbled (buy sausage links, then remove meat from casing)
  • ¼ cup white onion, diced
  • 15 oz. ricotta, whole milk cheese (can substitute mascarpone cheese)
  • 3 eggs
  • 1 cup Parmesan cheese, grated
  • 2 lbs. mozzarella cheese, shredded ( ½ cup for recipe, rest for topping)
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. oregano, chopped
  • 1 Tbsp. basil, chopped
  • 16 oz. favorite tomato sauce plus extra for topping

Directions I

  1. Preheat oven to 350° F.
  2. Cook noodles according to box directions, drain, cool, coat w/oil so don’t stick; set aside.
  3. Add beef, sausage, onion in medium sauce pan; cook until meat is brown, onions are soft; set mixture aside.
  4. In medium bowl, add ricotta, eggs, Parmesan, ½ cup mozzarella, oregano, basil, parsley, meat mixture.
  5. Mix ingredients; set aside.

Directions II: Lasagna assembly

  1. Pour 1/3 of meat, cheese mixture in bottom of 9 ½” x 9 ½” pan.
  2. Arrange three noodles, side-by-side, on top of cheese mixture, allowing noodles to run up two sides of pan.
  3. Spread ½ meat, cheese mixture evenly over noodles.
  4. Add 1/3 tomato sauce on top of cheese mixture
  5. Arrange three more noodles, side-by-side, in pan perpendicular to first three , allowing noodles to run up sides of pan.
  6. Spread remaining meat, cheese mixture on top of noodles.
  7. Fold noodles that run up sides toward center to encase cheese mixture.
  8. Trim two inches from edge of three remaining lasagna noodles at perpendicular angle; discard edges.
  9. Lay noodles on top of lasagna; tuck noodles down sides of pan.
  10. Cover w/remaining 1/3 tomato sauce; tint lasagna w/foil cover.
  11. Bake for about one hour; remove from oven; sprinkle remaining mozzarella cheese on top; bake uncovered until cheese melts, golden brown (about 15 minutes).
  12. Cool about 30 minutes; serve w/extra tomato sauce.

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