Lasagna...a good recipe from Saturday

Basically a modification of an Emeril recipe. It's a good one.

Meat Sauce

1 lb ground beef
1 lb mild Italian sausage
2 cups onion, chopped
1 cup celery, chopped
1/2 cup carrot, chopped
1 cup zucchini , chopped
2 cups spinach
2 T garlic, minced
2 cans (28 oz) Cento chopped tomatoes
12 oz Cento Tomato paste( maybe it's 8 oz)
1/2 tube anchovy paste
3 cups of beef stock
1/2 cup parmigiana cheese
2 bay leaves
1 t or more of crushed red pepper
1/2 T or more of basil, thyme, and oregano
Salt and pepper to taste


Brown the meats, add the veggies and seasonings, add the tomato products and remaining ingredients...cook an hour to 4 hours and re season to taste.

Cheese mix

2 cups ricotta
8 oz parm o cheese
8 oz mozzarella
8 oz Romano
1/4 cup milk
1T Italian parsley, minced
1T garlic
Salt and pepper
8 more oz of parm o
Dry pasta


Heat the oven to 350. Mix the egg, beaten, with the milk, and cheeses, along with the garlic and parsley. I added a bit of nutmeg, too. Salt and pepper the cheese mix.

Put 2.5 cups of the meat sauce in the pan. Layer a sprinkle of parm o. Top with a layer of dry noodles. Add the cheese mix on top. Repeat at least two more times. Top with the remaining cheese mix.
Bake 45 minutes to an hour...until bubbly. Best lasagna I've had And better if you can let it sit a few hours to overnight.