GadgetGuy
(Formerly Shermie)
Baked Lasagna.
Begin a day ahead, if possible.
Ingredients;
1 green pepper, cleaned & sliced.
1 medium onion, sliced.
3 stalks celery, sliced.
2 tablespoons oil.
2 tablespoons butter.
2 - 3lbs ground beef.
3 cloves garlic, chopped.
3lbs sweet Italian sausages, sliced.
4 large cans tomato puree or pasta sauce.
Seasonings & herbs;
1-1/2 teaspoons each;
Salt, ground black pepper, garlic power, seasoned salt, 2 large bay leaves, celery seed or celery salt, oregano, basil, thyme & sugar (to tame tanginess).
3lbs shredded cheddar cheese.
3lbs shredded mozzarella cheese.
1/2 cup grated cheese.
10 lasagna noodles.
Preheat oven to about 350 degrees.
In large 7 or 8-qt stock pot, heat oil & butter over medium heat. Add sliced veggies. Sautee, stir & sweat until almost tender. Add ground beef & sliced Italian sausages. Cook until brown.
In same pot, add tomato puree or pasta sauce, grated cheese & seasonings. Stir everything together. let sauce come to a boil, then reduce heat to a simmer. Let sauce slimmer slowly for about 3 - 5 hours until meat is very soft & tender. After the sauce is cooked, remove from heat and let it stand for a few minutes.
Fat & oil will rise to the top of sauce. With a ladle or big spoon, skim off as much fat as you can get off the top of sauce. Remove bay leaves from sauce. Adjust seasonings at this point, if need or desired.
In large roasting pan or lasagna pan, add enough sauce to cover the bottom of pan. Sprinkle on some of the shredded cheeses evenly over sauce. Lay the first layer of raw lasagna noodles on top of sauce. Repeat this process with the next layer of noodles & sauce with the sauce on top. Sprinkle shredded cheeses on top. Sprinkle 1 or 2 pinches of oregano on top. If you still have some sauce left over, you can also make a little pan of lasagna.
Bake in preheated oven for about 80 to 90 minutes. Place a sheet pan under the lasagna to catch any spills from sauce bubbling.
Serves about 8 - 12 people, depending on the portion size. Enjoy!
Begin a day ahead, if possible.
Ingredients;
1 green pepper, cleaned & sliced.
1 medium onion, sliced.
3 stalks celery, sliced.
2 tablespoons oil.
2 tablespoons butter.
2 - 3lbs ground beef.
3 cloves garlic, chopped.
3lbs sweet Italian sausages, sliced.
4 large cans tomato puree or pasta sauce.
Seasonings & herbs;
1-1/2 teaspoons each;
Salt, ground black pepper, garlic power, seasoned salt, 2 large bay leaves, celery seed or celery salt, oregano, basil, thyme & sugar (to tame tanginess).
3lbs shredded cheddar cheese.
3lbs shredded mozzarella cheese.
1/2 cup grated cheese.
10 lasagna noodles.
Preheat oven to about 350 degrees.
In large 7 or 8-qt stock pot, heat oil & butter over medium heat. Add sliced veggies. Sautee, stir & sweat until almost tender. Add ground beef & sliced Italian sausages. Cook until brown.
In same pot, add tomato puree or pasta sauce, grated cheese & seasonings. Stir everything together. let sauce come to a boil, then reduce heat to a simmer. Let sauce slimmer slowly for about 3 - 5 hours until meat is very soft & tender. After the sauce is cooked, remove from heat and let it stand for a few minutes.
Fat & oil will rise to the top of sauce. With a ladle or big spoon, skim off as much fat as you can get off the top of sauce. Remove bay leaves from sauce. Adjust seasonings at this point, if need or desired.
In large roasting pan or lasagna pan, add enough sauce to cover the bottom of pan. Sprinkle on some of the shredded cheeses evenly over sauce. Lay the first layer of raw lasagna noodles on top of sauce. Repeat this process with the next layer of noodles & sauce with the sauce on top. Sprinkle shredded cheeses on top. Sprinkle 1 or 2 pinches of oregano on top. If you still have some sauce left over, you can also make a little pan of lasagna.
Bake in preheated oven for about 80 to 90 minutes. Place a sheet pan under the lasagna to catch any spills from sauce bubbling.
Serves about 8 - 12 people, depending on the portion size. Enjoy!
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