Best Lasagna recipe in The Universe
as made  by Carol Siesko

Carol's Italian Meatballs

Carol's Spicey Italian Pepper Cookies

 Prep Time: 60 Minutes
Cook Time: 1 Hours
Ready In: 3 Hours
 Servings:   About 8 depending on how big your serving is.
baked in a 9 x 13 pan

 Ingredients:  Meat Sauce
1 pound Hot Italian sausage - remove from casing
  1 1/2 pound ground beef
1 small onion  minced about 1/2 cup
4 cloves garlic chopped
 1 (28 ounce) can tomatoe Puree
 1 (28 ounce) can crushed tomato
1 (6 ounce) cans tomato paste diluted with 1 cup water
1/2 cup water
2 tablespoons  white sugar

 fresh basil leaves
 1 teaspoon Oregano seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper
2  4 oz cans mushrooms drained and chopped

Ingredients: Cheese Filling
2  15 oz containers Ricotta Cheese 
1/4 cup  Parsley chopped fresh or dry
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

1/2 teaspoon oregano
1/4 cup parmesan cheese

Additional items:
12 Lasagna noodles
15  - 18 oz mixed  mozzarella cheese,  grated Parmesan cheese
Provolone, Romano, chedder
(these could be purchased already shredded and mixed)

Directions:  Meat Sauce
  In a large saute pan,  brown sausage and ground beef, chopping to keep chunks small and broken up as cooking.
  Drain and remove any excess fat if necessary. 
In a saute pan add canola oil to cover the bottom, heat the oil, and when hot add chopped onion and mushrooms.
cook for a couple minutes then add the minced garlic, and watch to not burn the garlic.
Place the brown meat and the onion mixture in a large stock pot, along with the tomato ingredients to make the sauce.
Cook on medium high until bubbling, stirring as needed, reduce heat after boiling to low. 
Simmer, stirring occassionally to mix meat from bottom of the pan.
 The noodles can be started when the sauce is almost done.

Simmer Meat Sauce

Directions: Cheese filling
In a mixing bowl, combine ricotta  cheese with 3 eggs,
 parsley, and 1/2 teaspoon salt.

  filling before eggs    filling with eggs

Directions: Noodles

 Bring a large pot of water,  lightly salted and small amount of cooking oil,  to a boil. Cook lasagna noodles in the boiling water for 8 to 10 minutes, or follow directions on the box. Drain noodles, and rinse with cold water.  Lay out on cutting board to drain.

  lay out noodles lay out noodles    lay out noodles

Directions: Layering Process
 Preheat oven to 350 degrees F.

filling before eggs
1. Place a layer of meat sauce on bottom of the 9" x 13" baking dish.

filling before eggs
2. Arrange 4 noodles lengthwise over meat sauce.
filling before eggs
3.    Gently spread the ricotta cheese mixture over the 4 noodles.
filling before eggs
4.   Spoon another layer of
meat sauce onto the ricotta cheese mix.
filling before eggs
5.  Sprinkle a layer of the
shredded cheese onto the
filling before eggs
6.  Add another layer of noodles, (not Shown)  then Gently spoon another layer of the ricotta mixture into the dish.
filling before eggs
7.   Another layer of the meat sauce smoothed out.
filling before eggs
8.  Another layer of the shredded cheese.
filling before eggs
9. Another layer of noodles, this is the end of the 12 noodles.
filling before eggs
10.   Place the last layer of meat sauce on the top. 
Retain any remaning meat sauce to use as a topping when serving the lasagna.
filling before eggs
11.  Place any remaining cheese on the top.
filling before eggs
12.  Cover with foil, if necessary coat  the underside with oil spray, or use the new non-stick foil
so cheese is not wasted.
filling before eggs
13.  Bake at 350 deg. F.
for 45 minutes, then uncover and bake another 15 or 20 minutes. 
Allow to cool slightly then serve.
When storing cover with saran wrap, and then foil.
Sauce and foil do not mix well.  The sauce will leave holes in the foil.

Hope you enjoy!  My husband brags to all his friends and family about this Lasagna.

Everyone on Holidays always loves to enjoy this special, laborsome dish.  Of course

my Italian Mother taught me to be a fussy cook. 

Thanks for looking.

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