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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 15 |
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This dip is a big hit with everyone; if you like lasagna you can’t go wrong with this recipe. Serve with chips, crackers or toasted bread. Ingredients:
1/2 pound sweet or hot italian sausage |
1/2 pound lean ground beef |
1/4 pound ground turkey |
1/4 cup minced onion |
1/2 small green bell pepper chopped |
1/2 red bell pepper chopped |
1 cloves garlic, crushed |
1 (16 oz) jar spaghetti sauce (your favorite) |
1 cup of caned diced tomatoes |
2 tablespoons white wine |
1 teaspoon splenda or white sugar |
1 teaspoons cavender's greek seasoning or 1/2 tsp italian seasoning |
1/2 (6 ounce) can tomato paste |
2 tablespoons refried beans (used as thickener) |
1 teaspoons dried basil leaves |
ground black pepper to taste |
1/2 teaspoon anchovy paste (optional) |
1 (4 1/2) oz can mushrooms (optional) |
1 (2.25 oz) can of sliced black olives, drained (optional) |
1 16 oz carton ricotta cheese |
2 tablespoons chopped fresh parsley (optional) |
1/2 teaspoon salt (optional) |
1 large egg |
1/2 (8 oz) package cream cheese, softened |
1 1/2 lb mozzarella cheese, sliced |
3/4 cup grated romano cheese |
Directions:
1. In a Dutch oven, cook onion, peppers and garlic over medium heat until tender.
2. In a separate pan cook sausage, ground beef, ground turkey, until well browned.
3. Drain the meat and add to Dutch oven.
4. Stir in tomato paste, refried beans, diced tomatoes, spaghetti sauce, mushrooms, sliced black olives and wine. Season with sugar, basil, Cavender's Greek Seasoning, anchovy paste, and pepper. Cover and simmer, for about 30 minutes stirring occasionally.
5. In a mixing bowl, combine ricotta cheese with egg, cream cheese, parsley, and 1/2 teaspoon salt.
6. To assemble, spread a 1/3 of the meat sauce in the bottom of a 9x13 inch baking dish and sprinkle with 1/4 cup Romano cheese. Cover meat sauce and Romano with mozzarella cheese. Spread half of the ricotta cheese mixture over mozzarella cheese. Cover ricotta cheese mixture with mozzarella. Spoon 1/3 of the meat sauce over mozzarella, and sprinkle with 1/4 cup Romano cheese and top with mozzarella. Repeat layer, and top with remaining mozzarella and Romano cheese. Cover with foil; make sure the foil does not touch the cheese.
7. Let lasagna sit over night.
8. Bake in preheated (375 degrees F) oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool before serving.
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