Description
I call this the 10 lb. Lasagna because the ingredients total about 10 lbs. I have been practicing my lasagna recipe for years and this is what i have finally come up with.
Note: this lasagna can be made the day before and baked the next day. Or you can make this lasagna and freeze to bake at a later time. (if you freeze, please remember to allow extra baking time.)
Ingredients
- Italian Sausage
- Mozzarella Cheese
- Ricotta Cheese
- Cream Cheese
- Parmesan Cheese
- Lasagna Noodle
- Diced Tomatoes
- Tomato Sauce
- Olive Oil
- Garlic Cloves
- Diced Onion
- Onion
- Italian Seasoning
- Basil
- Sugar
- Wine
Instructions
- Tomato sauce:
- Heat a deep-sided skillet or stock pot and add about 1 teaspoon of olive oil
- Add sausage and cook until just browned
- Remove the meat from the skillet or pot and set aside
- Adding at least another teaspoon of olive oil to the skillet or pot, saut the 1 large diced onion and fresh minced or chopped garlic for a few minutes
- Add the canned chopped tomatoes and tomato sauce to the skillet
- Add browned sausage to tomatoes
- Let tomato sauce come to a slight bubbling and turn heat down to simmer
- Add at least 1 teaspoon each of italian seasoning, basil and sugar to the tomato sauce
- Add several dashes of red or white wine for flavoring
- Allow tomato sauce to simmer on medium to low heat, stirring occasionally, until tomato sauce is cooked down to about half the amount
- Ricotta cheese mixture:
- In a separate bowl mix together, ricotta cheese, 8 ounces mozzarella cheese, 1 cup parmesan cheese, 1 pkg
- Cream cheese, 1 med-large minced onion, 1 teaspoon basil
- Set aside until ready to use
- Layering:
- Using a large deep-sided baking dish or lasagna pan, layer 1 / 3 tomato sauce, lasagna noodles, ricotta cheese mixture, continue layering until you have ended with tomato sauce
- Sprinkle remaining mozzarella cheese and parmesan cheese on the top
- Cover with foil and bake at 350 degrees until heated thoroughly and bubbling about 1 hour and 45 minutes
- Take foil off and bake for another 15 minutes allowing cheese to lightly brown around the edges