Sicilian Lasagne
By sarascharft
Ingredients
- 1 lb lasagna noodle
- 1 lb ground beef
- 1 lb Italian sausage
- 1 large onion - chopped
- 4 garlic cloves - minced
- 2 tsp. sugar
- 1 tbsp. salt
- 1 tsp. salt
- 1 1/2 tsp. basil
- 1/2 tsp. fennel seed
- 1/4 tsp. pepper
- 8 ounces fresh mushrooms sliced
- 1 cup black olives - sliced
- 1 (28 ounce) can Tomatoes - cut up
- 2 (6 ounce) cans tomato paste
- 2 eggs - beaten
- 2 (15 ounce) containers ricotta cheese
- 2 tsp. dried parsley
- 2 lbs mozzarella cheese - shredded
- 2 cups asiago cheese - grated
- 2 cups parmesan cheese - grated
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Prepare the lasagna noodles according to package directions. Drain & set aside.
Cook the beed & sausage. Drain off grease.
Add the onion, garlic and mushrooms to the meat/sausage mixture. Saute until onion is tender.
Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
Combine the eggs, ricotta cheese, parsley & salt.
In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
Repeat layering making sure to end with the parmesan cheese. Cover with foil.
Bake at 375 degrees for 25 minutes.
Remove the foil and bake for 25 additional minutes
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