Bryan's Stuff

   
Beef Recipes

     Lasagna

Prep:
Sauce:
2 Tablespoons olive oil
1 pound sweet Italian sausage
3/4 pound lean ground beef (or more Italian sausage) Well browned
1/2 cup minced onion 5 minutes
2 cloves garlic, crushed 1 more minute

Then Add
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Simmer 1.5 hours stir ocasionally

Pasta:
16 ounces lasagna noodles


Cheese Mixture:
16 ounces ricotta cheese
1 egg
2 Tablespoons Parsley
1/2 teaspoon salt 

Slice and Shred:
3/4 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

Layers: 9x13 baking dish
1 & 1/2 cups meat sauce
6 overlapping noodles
1/2 of the ricotta mixture
1/2 of the sliced mozzarella cheese
1 & 1/2 cups meat sauce
1/2 cup parmegian
6 overlapping noodles
1/2 of the ricotta mixture
1/2 of sliced mozzarella cheese
1 & 1/2 cups meat sauce
1/4 cup parmegian

Bake:
Preheat oven to 375 degrees F (190 degrees C).
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.