The Ultimate Lasagna

The Ultimate Lasagna

4 Comments

The Ultimate Lasagna!

Pan size: 12″ X 15″ X 3.5″     Cooking Temperature: 375 degrees    Cooking Time: 45-60 minutes     Serves between 10 to 12 healthy servings.

Total Ingredients:

  • 2 pounds of high-quality Sweet Italian Sausage.
  • 2 pounds of lean ground beef (I prefer ground sirloin 93/7).
  • 1 large Onion, minced.
  • 1/4 cup of Extra-virgin Olive Oil, divided.
  • 1 pound of chopped white mushrooms, sauteed and drained.
  • 4 Cloves of garlic, minced.
  • 1 large 105 oz can of Tomato Sauce, or 7 16oz cans.
  • 1 6oz can of Tomato Paste.
  • 2 Tablespoons of dried Basil leaves.
  • 1 teaspoon of Fennel Seeds, crushed.
  • 1 Tablespoon of Italian Seasoning.
  • 2 Tablespoons of Salt, divided.
  • 1 teaspoon of crushed Red Pepper Seeds.
  • 1/2 teaspoon of fresh ground Pepper.
  • 1 cup of chopped fresh Parsley, divided.
  • 21 lasagna noodles
  • 1 32oz Whole Milk Ricotta Cheese.
  • 2 Eggs.
  • 1 pound of sliced Baby Mozzarella.
  • 2 pounds of shredded Mozzarella Cheese.
  • 1 1/2 pounds of freshly grated Parmesan Cheese
  • 1 1/2 pounds of sliced Provolone Cheese.

The Lasagna Sauce

In a large stockpot, add 3 Tablespoon of Olive Oil and heat to medium-high.  Once hot, add onions and saute 3 minutes.  Add sausage, ground beef, mushrooms, and garlic to the pot and reduce to medium heat until meat is well cooked.  Break up all chunks of meat to an even consistency.  Drain any excess juice from the mixture and discard.  Once complete, stir in Tomato Sauce and combine.  Now add Tomato Paste, Dried Basil, crushed Fennel, Italian Seasoning, Salt, Crushed Red Pepper, 1/2 cup of fresh Parsley to the mixture.  Combine and Simmer, covered for about 2-3 hours, stirring occasionally.

The Noodles

In a large pot, add 1 Tablespoon of Salt and 2 Tablespoons of Olive Oil to a rapid boiling water.  Add Lasagna noodles to the boiling water and cook for 8-10 minutes.  Drain noodles, separate and rinse in cold water.  Leave the noodles to soak in cold water until ready to assemble.

The Ricotta Mixture

In a medium bowl, add two eggs and whisk to combine.  Add Ricotta Cheese and 1/2 cup of Parsley and combine.  Set aside until ready to assemble.

The Assembly

Using a brush, coat the bottom and all sides of the 12 x 15 pan with Olive Oil.  Spread about 2 cups of sauce into the bottom of the pan.  Arrange 7 strips of noodles, each overlapping the other widthwise over the sauce.  Using 1/2 of the ricotta mixture, spread an even layer covering all the noodles.  Spread about 1/2 pound of mozzarella cheese over the ricotta mixture.  Spread 1/2 pound of parmesan cheese over the mozzarella cheese and top with 12 slices of provolone cheese.  Cover with 2 cups of sauce and add another 7 strips of noodles to cover the sauce.  Repeat the process, using 1/2 of the ricotta mixture, spread an even layer covering all the noodles.  Spread about 1/2 pound of mozzarella cheese over the ricotta mixture.  Spread 1/2 pound of parmesan cheese over the mozzarella cheese and top with 12 slices of provolone cheese.  Cover with 2 cups of sauce and add another 7 strips of noodles to cover the sauce.  The final layer will also have a thin layer of sauce over the noodles.  Now add 1/2 cup of parmesan cheese over the sauce and cover with 12 slices of provolone cheese.  Cover provolone cheese with 1/2 pound of mozzarella cheese.  Now divide the baby mozzarella into 12 1/2″ disk and dot the top of the lasagna.

Bake on the center rack of the oven uncovered at 375 degrees.  Tent if the mozzarella becomes too dark.  Let stand 30-45 minutes before serving… it’s even better the next day!  Garnish with fresh Basil.  Bon Appetit!!!

 


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4 thoughts on “The Ultimate Lasagna”

  • Count David, I have to commend you. I was reluctant to make your lasagna at first because you seem to put so much sauce and cheese between each layer, but I gave in and try it. You are a hidden secret to the culinary world. That is the best lasagna I have ever tasted. I will share this website with all my family and friends. Thank you! By the way, thank you for not using sugar in your gravy. You are a MASTER chef in my eyes!

    • Thank you Zora for having the faith to take the leap. LOL I never use sugar in any pasta sauces. Then again, I don’t follow most recipes that people post. I love flavor and I love herbs and spices. I follow my taste buds and make things I, and my family enjoy. Sometimes you just have to break the rules and do it your way. Thanks for the review and I hope you’ll try some of my other recipes too! Blessings and Bon Appetit!!!

  • I had the opportunity to eat several different dishes cooked by the Count. EVERYONE of them delicious. I will say his Lasagna was the best I have ever eaten. I plan to keep my eye on this site for all his recipes.
    Thanks
    Kim Howie

    • Hi Kim, Thank you for the wonderful compliment. I take pride in tweaking my recipes in every way possible to make them fun and easy to follow. FYI, if you would like to get an email with the latest recipes I post, you can sign up on the Homepage. Enter your email address where it says, “WANT EACH NEW RECIPE VIA EMAIL” You will get a confirmation email asking if you subscribed. Reply yes, and you’ll get a copy of each recipe I add to the website.

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