Food

#1 Best Lasagna Recipe

As I start my first city job one of my goals is to make meals on the weekend that I can freeze to reheat for the week.  The first freeze friendly meal I tackled was lasagna. Now I was a child raised on Stouffer’s lasagna so take my next few words as you will..  It was FANTASTIC!  I must confess when searching for a recipe this one stood out because… drum roll… it was called #1 Best Lasagna Recipe.  Trust me you will enjoy it as much as I did.

#1 Best Lasagna | www.vanillaandvelvet.com

Sadly I was missing one ingredient, nutmeg.  This was the first time my new spice rack has failed me.  I have so much faith in it I didn’t even double-check the spices before I was off to the grocery store.  Honestly I couldn’t taste a difference without the nutmeg, once again this may be because I am not a lasagna expert.

If you don’t own a spice rack and you are still digging in the back of your cupboard (like my mother) you don’t know what you are missing.  Please for me go purchase one (please mother so I can stop digging when cooking at your house).  For some reason I was a little obsessed with finding the perfect spice rack and when I say a little obsessed I mean a lot.  Come to think of it i’m not sure why I was so concerned about this purchase, purchasing a TV was much easier.  I ended up purchasing the Olde Thompson 20 jar Flower Spice Rack and I love it!

#1 Best Lasagna
From My Lasagna Recipe’s #1 Best Lasagna Recipe
–Serves 12 people

  • 1 pound of sweet Italian sausage
  • 1 pound of ground beef
  • 1/2 cup of chopped onions
  • 2 cloves of garlic chopped
  • 1 (28 ounce) can of crushed tomatoes
  • 2 (8 ounce) cans of tomato sauce
  • 2 (6 ounce) cans of tomato paste
  • 1/2 Cup of Water
  • 2 tablespoons white sugar
  • 1 teaspoon fennel seed
  • 2 teaspoons fresh Basil leaves chopped
  • 4 tablespoons fresh Italian parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon ground pepper
  • 23 ounces of ricotta cheese.
  • 1/2 teaspoon fresh grated nutmeg
  • 1 egg
  • 1 pound shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 12 Lasagna Noodles Directions

Directions

In a large pot at a medium/low temperature brown 1 pound of sweet Italian sausage, 1 pound of ground beef, 1/2 cup of chopped onions, 2 cloves of garlic chopped. It takes about 6 to 9 minutes to brown.

Remove the grease and gently stir in 1 (28 ounce) can of crushed tomatoes, 2 (8 ounce) cans of tomato sauce, 2 (6 ounce) cans of tomato paste, 1/2 cup of water.  Mix well and then stir in 2 tablespoons white sugar, 1 teaspoon fennel seed, 2 teaspoons fresh Basil leaves chopped, 2 tablespoons fresh Italian parsley chopped, 1 teaspoon salt, 1 teaspoon Italian Seasoning, 1/2 teaspoon ground pepper.  Cover the pot and let simmer on low heat for 1 hour and 30 minutes.

Soak 12 lasagna noodles in hot tap water for 15 minutes. While the noodles are soaking you can make the cheese filling.

In a separate bowl mix together 23 ounces of ricotta cheese, 1/2 teaspoon fresh grated nutmeg, 1 egg, 2 tablespoons fresh Italian parsley chopped. Mix these ingredients together with a spoon.

Now we start building the lasagna layers.  Use a 9×13 inch baking pan (mine was smaller, had to squeeze).  Spread 2 Cups of meat sauce on the bottom of the pan.  Remove your lasagna noodles out of the water bath (Shake water off wet noodles) and lay 6 noodles across the layer of sauce. (I had to break some of mine to fit).  Spread half of the ricotta cheese mixture over the layer of noodles.  Spread 1/2 of the mozzarella cheese over the ricotta layer.  Sprinkle half of the Parmesan cheese over the mozzarella layer. And repeat: Spread 2 cups of meat sauce over the cheese layer, lay down the next layer of noodles, spread the remaining ricotta mixture over noodles, spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna, put the last layer of meat sauce on the cheeses and sprinkle the remaining cheese on top.

Cover with foil and bake in preheated oven at 350 for 25 minutes.  Remove foil and bake uncovered for another 25 minutes.  Remove from oven and allow to cool for approximately 15 minutes and enjoy.

#1 Best Lasagna | www.vanillaandvelvet.com

#1 Best Lasagna | www.vanillaandvelvet.com

In a large pot at a medium/low temperature brown 1 pound of sweet Italian sausage, 1 pound of ground beef, 1/2 cup of chopped onions, 2 cloves of garlic chopped. It takes about 6 to 9 minutes to brown.

#1 Best Lasagna | www.vanillaandvelvet.com

Remove the grease and gently stir in sauce ingredients and spices.

#1 Best Lasagna | www.vanillaandvelvet.comIn a separate bowl mix together ricotta cheese mixture

#1 Best Lasagna | www.vanillaandvelvet.comLayer sauce, noodles, and then ricotta cheese mixture. Top off with mozzarella and parmesan.
#1 Best Lasagna | www.vanillaandvelvet.com
Repeat with layers until out of ingredients.
#1 Best Lasagna | www.vanillaandvelvet.com
Remove from oven and allow to cool for approximately 15 minutes and enjoy.

I ended up cutting the lasagna in single servings and freezing half of it so I could easily reheat them for one.

Have a favorite lasagna recipe?  I’d love to hear about it in the comments section.

 

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