How to Make Soothing Spices Tbc Classic

Classic Lasagna

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Recipe Summary Classic Lasagna

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Ingredients | Soothing Spices Tbc Classic

9 lasagna noodles

1 tablespoon olive oil

1 pound ground beef

1 pound bulk Italian sausage

1 (16 ounce) can sliced mushrooms, drained

1 teaspoon garlic salt

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon dried basil

4 (15 ounce) cans tomato sauce

salt and pepper to taste

1 (15 ounce) container ricotta cheese

3 eggs, beaten

⅓ cup grated Parmesan cheese

1 pound shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.

Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.

Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.

Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Info | Soothing Spices Tbc Classic

prep: 15 mins cook: 1 hr 45 mins total: 2 hrs Servings: 10 Yield: 10 servings

TAG : Classic Lasagna

World Cuisine Recipes, European, Italian,

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