Awesomely Authentic Lasagna Recipe

Awesomely Authentic Lasagna Recipe

Who doesn’t love a nice, piping hot stack of seasoned meat; melty, creamy cheese; and rich, savory tomato sauce?  Mmmmm, the very thought makes my mouth water!  This dish is the ultimate guilty pleasure, and one of my favorite things to cook for special occasions.  At first glance, this lasagna recipe can appear very intimidating… and though it is a bit labor-intensive, I guarantee it is well worth the effort.  PLUS, once you’ve done it a few times, you’ll become a pro!  So without further ado, I present to you…

Awesomely Authentic Lasagna
As authentic as it can get, and delish!
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  1. 1 box of lasagna noodles
  2. 1/2 cup fresh chopped basil
  3. 3 tbsp fresh parsley
  4. 28 oz crushed tomatoes
  5. 28 oz tomato sauce
  6. 28 oz diced tomatoes
  7. 24 oz marinara sauce
  8. 12 oz tomato paste
  9. 1/2 cup red wine
  10. 2 large garlic cloves, crushed
  11. 1 tbsp crushed red pepper
  12. 1 1/2 pound ground beef
  13. 1 lb sweet Italian sausage
  14. half of a large onion, diced
  15. 1 lb mozzarella cheese (preferably fresh
  16. 32 oz ricotta cheese
  17. 2 cups grated Parmesan/Romano or Asiago cheese
  18. 2 eggs
  19. dash of nutmeg
  20. dash of cinnamon
  21. sugar, to taste
  22. salt, to taste
  23. 1 tsp Italian seasoning
  24. 1 tbsp olive oil
  1. Chop your basil and parsley
  2. Mince your garlic cloves, and then crush with the side of your knife
  3. Dice your onions, finely
  4. Combine all of your tomato products in a pot and cook on medium heat, bring to slight boil
  5. Stir in your basil and HALF of your parsley
  6. Stir in HALF of your crushed garlic
  7. Stir in your red wine
  8. Add your seasonings to taste (sugar, salt, Italian seasoning, crushed red pepper)
  9. Add a dash of cinnamon
  10. Lower heat and allow your sauce to simmer, as you move on to the next steps
  11. Soak your lasagna noodles in SUPER-HOT tap water for 20 minutes, as you prepare the meat (there is no need to cook the lasagna; it will finish cooking in the oven)
  12. In a pan, add olive oil and the remaining garlic all at once (this will allow the olive oil to take on the flavor of the garlic)
  13. Once garlic starts to cook, add diced onions and cook until translucent
  14. Stir in your ground beef and sweet Italian sausage (removed from casings, if there are any)
  15. Brown meat thoroughly, then drain
  16. In a mixing bowl, take your ricotta cheese and add grated Parmesan/romano, remaining parsley, eggs
  17. Sprinkle a dash of nutmeg into cheese mixture and whisk it all together
  18. Preheat oven to 375 degrees F
  19. Start layering your lasagna as desired (I start with a little sauce at the bottom, then noodles, more sauce, meat, sauce, noodles, repeat... I try to put all of the cheese mixture in a middle layer and top with noodles, then continue with the sauce, meat, sauce, noodle pattern. There is no real science to it lol, but the key is to keep plenty of sauce below and above the noodles, so they will continue to cook in the oven.)
  20. Top off the lasagna with the shredded and/or crumbled fresh mozzarella
  21. Bake for 25 minutes covered with foil, then remove foil and continue to bake until bubbly and brown on top!
  1. I know it sounds like an awful LOT of tomato products, but I always find myself needing lots and lots of sauce! If you have any left over, freeze it and use it for spaghetti... c'est si bon! Hmmm, this sauce is truly the gift that keeps on giving!
  2. Try our recipe and tell us what you think, or let us know some of your lasagna secrets in the comments below!
Two For A Chew

About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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