This is how preparing recipe Lasagna with 22 ingredients and 6 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Lasagna easy, fast, practical.
Hi mother, now you can make recipe Lasagna with 22 ingredients and 6 steps. Below this is how to cook, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 22 ingredients and 6 stages of easy cooking Lasagna.
Ingredients all Lasagna
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Needed 1 lb : sweet Italian sausage.
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Prepare 1 lb : ground beef (angus).
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Prepare 1 : chopped onion.
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Needed 6-8 cloves : garlic (minced).
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Needed 28 oz : can of crushed roma tomatoes.
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Prepare 12 oz : tomato Roma paste.
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Prepare 13 oz : tomato sauce (I used maggiano’s diavolo tomato sauce).
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Needed 1/2 cup : homemade chicken stock.
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Prepare 2 tbs : brown sugar.
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Needed 1 1/2 tsp : dried basil.
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Needed 1/2 tsp : fennel.
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Prepare 1 tsp : Italian seasoning.
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Prepare 1 tsp : salt (optional).
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Needed 1/4 tsp : fresh ground pepper.
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Needed 4 tbs : fresh chopped Italian parsley.
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Prepare 12 : + lasagna noodles (I used no boil noodles).
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Needed 16 oz : ricotta cheese.
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Needed 1 : egg.
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Needed 1/2 tsp : salt.
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Needed Dash : nutmeg.
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Prepare : Mozzarella cheese (as much as desired).
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Prepare : Fresh grated Parmesan-Romano cheese (as much as desired).
If all raw materials Lasagna it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking Lasagna
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In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and broth. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for at least 1 1/2 hours, stirring occasionally. (I cooked mine 2-3 hrs and made the night before).
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (if you use no boil noodles you can skip this step and just layer as is).
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In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 teaspoon salt, and a dash of nutmeg.
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Preheat oven to 375 degrees F (190 degrees C)..
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To assemble, spread some meat sauce in the bottom of a 9x13 inch baking dish (I used a disposable oversized lasagna pan). Arrange noodles over meat sauce (I think I only used 4 noodles per layer). Spread noodles w/ ricotta cheese mixture. Spoon meat sauce over ricotta mix, and top with mozz/parm/romano cheese. Repeat layers (I made 3 layers).
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Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. (I made mine the night before to allow flavors to meld and had to cook a bit longer since it was starting out cold). Cool for 15 minutes before serving..
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