Category
Pasta is what is for dinner!
Author:
Marina's Kitchen
The other night I asked my family what they wanted for dinner, and my daughter, Erin, immediately said “Meat Lasagna!" When my kids were growing up, and even when I was a child, we never put meat or pork in our lasagna or baked ziti. It was against all things Italian, and you just didn’t do it. I had never made a meat lasagna before so I figured I would try it out. I was a little skeptical at first, but it ended up being delicious, and it is now a staple on my go-to list!
Ingredients
1 Tablespoon Olive Oil
-
1 Pound Circle B Ranch Sweet Italian Sausage
1 Pound Ground Beef- I used our own but any all natural/organic beef will do
1 Cup Finely Diced Onion
1/2 Cup Finely Diced Carrot
2 Large Garlic Cloves- I used organic elephant garlic
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2 Jars of Marina’s Tomato Sauce
1 Tablespoon Olive Oil
2 Packs of Rana Fresh Lasagna Sheets
16 Ounces Ricotta Cheese
1 Cup Grated Parmigiano- Reggiano Cheese
1 Egg- beaten
1 lb Mozzarella Cheese- grated
For the meat sauce
For assembling the lasagna
Directions
Preparing the meat sauce
Cook together sausage, beef, onions and carrots.
Add garlic, cook for about 1 minute until garlic becomes fragrant.
Add Marina’s Tomato Sauce and use a wooden spoon to stir together the garlic and sauce making sure to scrape the bottom and edges.
Simmer the sauce for about 20-30 minutes- until carrots are tender.
Adjust the seasoning to your taste.
Putting it all together
Heat oven to 375 degrees.
Stir ricotta and parmigiano- reggiano together with the beaten egg.
Ladle 3/4 cup of the meat sauce into the bottom of a 13 inch x 9 inch baking dish.
Lay one sheet of lasagna down.
Spread about half of the ricotta cheese down over the lasagna sheet.
Sprinkle with the mozzarella cheese.
Top with meat sauce.
Add another layer of lasagna sheet and repeat process.
When you near the top of the pan, top the lasagna sheet with the remaining sauce and final layer of mozzarella cheese.
Cover loosely with aluminum foil and bake for 30 minutes covered.
Uncover and bake for 40 minutes or until cheese is crusty along the pain edges.
Let rest for 10 minutes.
Cut, serve and enjoy!