s MEAT LOVER'S LASAGNA ***
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s MEAT LOVER'S LASAGNA ***
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Ingredients
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Instructions *** 1-23-2011 good, makes a bunch, i thought it could have used more seasoning! *** By Tod Dimmick, cookbook author and editor of www.tastingtimes.com This version features layers of hamburg, sausage, prosciutto, and loads of cheese. Lasagna makes some of the best leftovers ever. Prep time: Half an hour Cook time: an hour Serves: 10+ 1/2 pound lasagna noodles 1 ½ pounds sweet Italian sausage links 2 pounds ground beef 2 teaspoons Italian seasoning Salt and pepper to taste 2 Cups Tomato (or pasta) Sauce 1 tub (2 pounds) ricotta cheese 4 cups shredded mozzarella 6 strips thinly sliced prosciutto 1/2 cup Parmesan cheese Preheat the oven to 350F. Cook the lasagna noodles to al dente (with some firmness when you bite a piece). Drain and run some cold water over them so they don’t get any softer. While pasta is cooking, heat a large skillet over medium heat, and cook the sausagefor about 8 minutes, turning several times, until they are cooked through. Remove sausages to a cutting board Pour off excess fat from the sausages and add the ground beef to the skillet, and the Italian seasoning, salt and pepper, and cook for 8 minutes, stirring, or until done.While ground beef is cooking, slice the sausages in into thirds lengthwise. Now for the layers. Start with a large lasagna pan (most are 13 ¼ x 9 5/8 x 2 ½), and spread enough sauce to cover bottom (about a half cup); add a single layer of lasagna; half of the ricotta* and some sauce; another layer of lasagna; a layer of sausage side by side topped with 1-2 cups of the mozzarella; a layer of lasagna; a layer of cooked ground beef topped with the remaining ricotta; a layer of lasagna; some sauce; a layer of mozzarella, a layer of prosciutto, one more layer of sauce, and the Parmesan cheese. Loosely cover with foil. Slide your lasagna into the oven, and bake for 50 minutes, or until cheese has melted and top is nice and bubbly. Remove the foil and bake for another 10 minutes to brown the top. Take it out of the oven and set it on a heatproof surface to cool for 10 minutes. Cut it with a sharp knife and serve with a spatula. Serve lasagna in wedges with a big salad, garlic bread, and a glass of Chianti. All is right with the world. * The ricotta will spread more easily if you microwave it in a bowl for a minute first. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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