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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This Lasagna is sure to please even the most picky of eaters - even if you hate Ricotta cheese! I've never been a fan of Ricotta, but in Lasagna it's almost necessary to keep it from being runny. I've found a way to include it, but also to hide its very obvious texture and add a blast of flavor. If you try this, you're sure to love it! It's sure to put a sorriso (smile) on your face! Ingredients:
1 lb italian sausage, mild, casings removed |
1 lb ground beef |
12 ounces lasagna noodles, no boil |
48 ounces spaghetti sauce, approx. 2 jars (recommend bertoli vidalia onion) |
1 medium yellow onion, diced |
1/4 cup sun-dried tomato, chopped |
1 1/2 lbs baby portabella mushrooms, sliced |
3 garlic cloves, peeled, crushed and chopped |
2 tablespoons fresh basil, chopped |
1 tablespoon garlic powder |
1 tablespoon dried parsley |
1 tablespoon dried oregano |
2 tablespoons kosher salt |
2 teaspoons black pepper |
1 tablespoon sugar |
1/2 cup flour |
1 cup merlot |
1 cup parmesan cheese, grated |
8 ounces cream cheese |
12 ounces ricotta cheese |
8 ounces goat cheese |
16 ounces mozzarella cheese, shredded |
16 ounces provolone cheese, sliced |
2 eggs |
5 tablespoons butter |
1 cup milk |
1 cup buttermilk |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large pot on medium heat, saute the diced onion, garlic powder, 1 Tbsp of the salt and 1 tsp of pepper until the onions become translucent.
3. To the onion mixture, add in the mushrooms, chopped garlic, sugar and Merlot and simmer until the wine reduces and no liquid remains (about 15-20 min.).
4. In a separate large pan or skillet on medium heat, crumble the ground chuck and sausage and cook until lightly browned. Next, add the meat to the onion mixture and also add the Spaghetti Sauce and simmer another 10-15 minutes.
5. In another small pot on medium heat, melt the butter until it begins to bubble then whisk in the flour and continue to whisk for 2 minutes. To this flour mixture, add in both the buttermilk and regular milk and continue to whisk until the liquid thickens and will coat the back of a spoon. Add this bechamel sauce to the meat-sauce mixture, reduce the heat to low and cook another 10-15 minutes.
6. In a large bowl, thoroughly combine the ricotta, goat and cream cheeses, fresh chopped basil, oregano, parsley, remaining salt and pepper, eggs and sun-dried tomatoes. Set aside.
7. Grease a 13X9 inch baking dish. Cover the bottom of the baking dish with about an inch layer of red sauce, then add enough Lasagna noodles to cover the red sauce, without overlapping them. Next add a layer of the cheese mixture, then a layer of sauce, then a layer of noodles, then a layer of cheese mixture, then a layer of provolone (use half), then half the mozzarella, then the remaining sauce, then remaining noodles, a final layer of provolone and mozzarella and top with the Parmesan.
8. Bake for 45 minutes or until the top is golden brown.
9. Finally - enjoy!
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