Yankee's Beef & Sausage Lasagna
1 lb Italian sausage
1 lb ground beef
1/2 cup diced onion
5 cloves garlic
2 cans canned tomato sauce (6.5oz)
1 can crushed tomatoes (28oz)
2 cans tomato paste (6oz)
1/2 cup water
1 1/2 teaspoons dried oregano
1/2 tsp fennel seeds
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp Italian seasoning
2 tbsps sugar
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12-14 lasagna noodles
16 oz ricotta cheese
1/2 tsp salt
8 oz block of fresh mozzarella cheese
8 oz bag of shredded mozzarella cheese
1.5 cups grated Parmesan cheese
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at 400 degree for about 20 minutes.
While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When completely browned and onions are sauteed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano... stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.