BEST LASAGNA

There are a few Italian staples that everyone should have an amazing homemade recipe for, namely Lasagna, Chicken Parmesan, Italian Meatballs, Fettuccine Alfredo,  Shrimp Fettuccine, Macaroni and  Cheese,  Baked Penne, Pasta Al Forno and Italian Pasta Salad.  In my opinion, homemade lasagna is at the forefront of this list.  It is the quintessential classic Italian recipe that’s hearty, cheesy, saucy, immensely comforting and everyone loves it. I think that is why my easy Lasagna Soup and White Chicken Lasagna  Soup continue to be so popular.

Traditional Lasagna, however, is a bit more time consuming, BUT, I have never made this lasagna recipe and regretted it.  Instead, it leaves me oohing and ahhing and wanting more, more, more, even when I am stuffed.   Here are just a few more reasons I love homemade lasagna:

• Crowd pleaser.  It’s the kind of meal that even the pickiest eater loves and we all crave long after the last bite.
• Makes a ton.  This homemade lasagna recipe makes such a hearty casserole it is perfect for large crowds, dinner parties or company.
• Less Expensive.  It tastes every bit as delicious as your favorite restaurant but you get an entire pan instead of just a slice for the same price.
• Make Ahead.  I love making lasagna the night before and allowing it to sit in the refrigerator overnight.  This further develops the flavors and makes dinner time as easy as a push of the oven button.
• Freezer friendly.  This lasagna freezes well so you can it freeze it for busy days ahead or for gifts for new moms or when someone has had surgery.  You can also double the batch and eat one lasagna casserole for dinner and freeze the other.

INGREDIENTS
Bolognese

• 1 pound mild Italian sausage bulk or casings removed
• 1 pound lean ground beef
• 1 medium yellow onion chopped
• 1 carrot diced
• 1 stalk celery diced
• 1/4 teaspoon red pepper flakes
• 6-8 garlic cloves minced
• 1 28 oz. can  crushed tomatoes
• 2 15 oz. cans  tomato sauce
• 1/2 cup water
• 3 tablespoons tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1 1/2 tablespoons dried parsley or 1/4 cup fresh
• 1 tablespoon beef bouillon
• 1 tablespoon sugar more or less to taste
• 1 1/2 teaspoons balsamic vinegar
• 2 teaspoons dried oregano
• 1/2 tsp EACH  dried thyme, salt, pepper
• 1 whole bay leaf
• Cheese Filling
• 3 cups whole milk ricotta cheese
• 1 cup sour cream
• 1/4 cup chopped fresh basil or 1 tablespoon dried
• 1/4 teaspoon nutmeg
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• Layers
• 1 cup freshly grated Parmesan cheese
• 1 pound shredded mozzarella (4 cups)
• 15 classic lasagna noodles (NOT no-boil)
• a fork cutting into a slice of classic lasagna

INSTRUCTIONS

1. Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes.
2. In a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
3. Add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15-20 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.
4. While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.
5. ..............................

for full recipes please see : carlsbadcravings.com

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