Tuesday, January 5, 2010
I wish I had this long story about how my mother made awesome lasagna for us when we were growing up. But no, the name of this dish doesn't come from something my mother made for us. I mean, don't get me wrong, my mom made lasagna... but it was the kind you get in the freezer aisle and there's not much to that except putting it in the oven and letting it cook. No love there, but it fed us and I can't complain.
The real reason behind the name of this was that the whole time we were eating this last night, Andy kept saying... "Wow, this tastes just like my mom's lasagna." Had I ever had Andy's mother's lasagna? No. But I took it as a compliment and so I digress...
Adapted from Cooking With Michelle's blog
1 lb. ground beef
1 lb. mild italian sausage
salt and pepper to taste
1 teaspoon red pepper flakes (optional)
4 cups sausage marinara
1 box of about 20 or so lasagna noodles, cooked
30 ounces ricotta cheese
1 cup Parmesan cheese, grated
4 cups mozzarella cheese, shredded
In a large skillet, under high heat, cook the beef and sausage until browned. Season with salt and pepper, and if you're feeling extra frisky throw in some red pepper flakes to add the heat.
Add about 2 1/2 cups of marinara to the beef and mix well.
Add 3/4 cup of marinara to the bottom of a rectangular roasting pan. Layer about 4-5 of the cooked lasagna noodles over marinara. Spread 1/3 of the meat mixture on top of the noodles. Then top with 1/3 of the ricotta, 1/2 of the parmesan, and 1 cup of the mozzarella.
Repeat layering twice more. Top the remaining noodles with remaining 3/4 cup of marinara and extra mozzarella cheese.
Cover tightly with foil and preheat oven to 375. Bake until heated all the way through and cheese is bubbly, about an hour or so. Cut into sections and serve!
This was absolutely delicious. It made tons of lasagna and is a great comfort food for any occasion! Enjoy!