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A Christmas Night Lasagna
A Christmas Night Lasagna
Healthy recipes offer you A Christmas Night Lasagna, we hope you like it
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Course: dinner
Cuisine: American
Keyword: “Lazy Man’s” Pie- Peach Cobbler, A Christmas Night Lasagna
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Ingredients
- FOR THE MEAT SAUCE:
- 1 POUND ITALIAN SAUSAGE
- 1 1/2 POUND LEAN GROUND BEEF
- 8 OZ MUSHROOMS, CHOPPED
- 1 TEASPOON SALT
- 1/2 FRESHLY GROUND BLACK PEPPER
- 1/4 TEASPOON RED PEPPER FLAKES
- 6 CUPS MARINARA SAUCE
- 1/2 CUP WATER
- NOTE: DEPENDING ON THE SEASONING OF YOUR SAUSAGE, YOU CAN ADD 1/2 TEASPOON OF AN ITALIAN DRIED HERB BLEND.
- FOR THE CHEESE FILLING:
- 2 EGG, BEATEN
- 2 LBS RICOTTA CHEESE
- 8 OZ MOZZARELLA CHEESE, CUBED
- 2/3 CUP FRESHLY GRATED REGGIANO-PARMIGIANO
- 1/4 CUP CHOPPED FRESH PARSLEY
- 1 TEASPOON SALT
- 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
- BIG PINCH OF CAYENNE
- THE REST:
- 1 LB LASAGNA NOODLES
- 8 OZ MOZZARELLA CHEESE, TORN IN SMALL PIECES
- 1/2 CUP GRATED PARMESAN CHEESE TO TOP
Instructions
- PLACE SAUSAGE AND GROUND BEEF INTO A LARGE SAUCEPAN OVER MEDIUM HEAT; COOK AND STIR UNTIL MEAT IS BROWNED AND CRUMBLY, ABOUT 10 MINUTES. BREAK THE MEAT APART AS IT COOKS. STIR IN MUSHROOMS, 1 TEASPOON SALT, 1/2 TEASPOON BLACK PEPPER, ITALIAN HERB SEASONING, AND RED PEPPER FLAKES. TURN HEAT TO MEDIUM-HIGH AND COOK UNTIL MUSHROOMS HAVE GIVEN OFF THEIR JUICES AND BOTTOM OF PAN IS ALMOST DRY.
- POUR PREPARED MARINARA SAUCE INTO MEAT MIXTURE. POUR WATER INTO MARINARA SAUCE JAR AND SHAKE TO GET ALL THE SAUCE OUT OF THE JAR; ADD TO MIXTURE. REDUCE HEAT TO LOW AND SIMMER UNTIL MEAT IS EXTREMELY TENDER, ABOUT 2 HOURS. ADD A LITTLE MORE WATER IF SAUCE BECOMES TOO THICK. SKIM EXCESS FAT FROM SURFACE OF THE SAUCE AND SEASON WITH MORE SALT AND BLACK PEPPER, IF NEEDED. TURN OFF HEAT.
- PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C).
- BEAT EGGS IN A LARGE BOWL AND STIR IN RICOTTA CHEESE, 8 OUNCES DICED MOZZARELLA CHEESE, AND 2/3 CUP PARMIGIANO-REGGIANO CHEESE. SEASON CHEESE MIXTURE WITH 1 TEASPOON SALT, 1/4 TEASPOON BLACK PEPPER, AND CAYENNE PEPPER; MIX IN PARSLEY.
- BRING A LARGE POT OF SALTED WATER TO A BOIL. COOK LASAGNA IN THE BOILING WATER, STIRRING OCCASIONALLY, UNTIL COOKED THROUGH BUT FIRM TO THE BITE, ABOUT 8 MINUTES. DRAIN AND RINSE NOODLES AND SET ASIDE IN A BOWL OF COLD WATER.
- SPREAD 1/4 THE SAUCE INTO THE BOTTOM OF A 10×15-INCH BAKING PAN. TOP WITH 1/3 THE NOODLES AND SPREAD 1/2 THE RICOTTA CHEESE MIXTURE OVER NOODLES. SPREAD 1/4 THE MEAT SAUCE OVER THE CHEESE, TOP WITH 1/3 THE NOODLES, AND SPREAD REMAINING 1/2 THE RICOTTA MIXTURE OVER THE NOODLES. SPREAD 1/4 THE MEAT SAUCE OVER THE CHEESE FILLING. TAP THE CASSEROLE DISH LIGHTLY ON A STURDY WORK SURFACE TO SETTLE THE LAYERS. ARRANGE LAST 1/3 THE NOODLES OVER SAUCE AND SPREAD REMAINING 1/4 THE SAUCE OVER THE NOODLES. DOT TOP OF THE CASSEROLE WITH 4 OUNCES DICED FRESH MOZZARELLA CHEESE AND SPRINKLE WITH 1/2 CUP PARMIGIANO-REGGIANO CHEESE.
- COVER CASSEROLE WITH ALUMINUM FOIL, BEING SURE NOT TO TOUCH THE TOP OF THE CASSEROLE WITH THE FOIL. PLACE CASSEROLE ONTO A BAKING SHEET TO CATCH SPILLS.
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