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The World's Most Delicious Cake
Cheesy Sausage and Beef Lasagna Recipe

PREP 45mins COOK 2hr 30mins TOTAL 3hr 15mins
This is the ultimate lasagna recipe. You have two choices here. If you’re up for it, you can make your own sauce, which takes about 2 hours. Or, to save time, you can substitute your favorite store-bought sauce. We have done both. It’s all up to you. Our homemade sauce will make more than what’s needed for one lasagna. Since it takes so long to make the sauce, we always make sure we have enough for a second lasagna or to use, as is, over pasta for another night. You can save the extra sauce in the refrigerator up to 3 days or in the freezer up to 3 months.

Makes approximately 10 servings
1 pound sweet Italian sausage
1 pound lean ground beef
1 cup (150 grams) finely diced onion
1/2 cup (75 grams) finely diced carrot
2 garlic cloves, minced
1/3 cup (75 grams) tomato past
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 cups water
2 (28-ounce) cans crushed tomatoes
1 to 2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1 to 2 teaspoons sugar (optional, see notes)
1 tablespoon olive oil
12 unbroken lasagna noodles
16 ounces part-skim ricotta cheese or cottage cheese
1/2 cup grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 pound part-skim mozzarella cheese, grated

If you have sausages with casings, you will need to remove the casings. To do so, take a knife and cut down the length of the sausage. The casing should peel away easily. If you purchased sausage meat without casings, continue to the next step.

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