BEST HOMEMADE LASAGNA RECIPE

BEST HOMEMADE LASAGNA RECIPE - Everyone cherishes a decent lasagna, isn't that so? It's an incredible method to feed a group and an ideal dish to bring to a potluck. It freezes well. It warms well. Extras will keep you glad for quite a long time.

Homemade lasagna is the best. It tastes not at all like the ones from the solidified food walkway. This recipe is so acceptable—it makes the sort of lasagna individuals keep in touch with home about! It unites everything we love in a decent pasta dish: noodles, cheeses, new spices and a flavorful meat sauce.

To avoid watery lasagna, ensure your lasagna noodles are drained appropriately before layering. Once they are cooked and drained, don't rinse with water yet quickly place in a solitary layer on a delicately oiled plate. Not rinsing in water will permit the sauce to cling to the starches on the noodle. In the case of utilizing cottage cheese, channel it for an hour or so before utilizing.

Simmer the sauce for at any rate 30 minutes revealed to permit abundance water to evaporate. Likewise, reveal the lasagna during the most recent 25 minutes of baking to discharge any extra dampness in the pan.

If you’ve never made lasagna before or haven’t found a good recipe, you have come to the right place. Invite a friend because you won’t want to keep this dish to yourself!

Ingredients:

• 1/2 teaspoon fennel seeds (optional)
• 1 teaspoon Italian seasoning
• two 6.5 ounce cans canned tomato sauce (or one 15 oz. can)
• 1/2 cup water
• 2 Tablespoons sugar (optional)
• 1 1/2 teaspoons dried basil leaves
• 3/4 pound mozzarella cheese, shredded
• 16 ounces ricotta cheese
• 1 egg
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 4 Tablespoons chopped fresh parsley, divided
• 12 lasagna noodles, regular or no cook. I usually use no cook noodles
• 3/4 cups grated Parmesan cheese
• 28 ounce can crushed tomatoes
• two 6 ounce cans tomato paste
• 1 pound sweet Italian turkey sausage
• 3/4 pound lean ground beef
• 1/2 cup onion, minced
• 2 cloves garlic, crushed
• 1/2 teaspoon salt

Instructions: 

1. In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
2. Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
3. Add sugar, basil, fennel seeds (if using), Italian seasoning, 2 teaspoons salt, pepper, and 2 Tablespoons parsley, and stir to combine.
4. Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
5. If using regular lasagna noodles, cook according to package instructions and drain.
6. In a bowl, stir together ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
7. Preheat oven to 375°F.
8. To layer the lasagna, spread 1½ cups of the sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Sprinkle with ¼ cup Parmesan cheese.
9. Spoon another 1½ cups meat sauce over the cheese.
10. Add another layer of noodles, the rest of the ricotta mixture, half of the remaining mozzarella, and another 1/4 cup Parmesan cheese.
11. Add another layer of 1 1/2 cups of sauce and a final layer of noodles.
12. Top with another 1 1/2 cups sauce and the remaining mozzarella and Parmesan cheese.
13. Cover with foil and bake in preheated oven for 25 minutes.
14. Remove foil, and bake an additional 25 minutes.
15. Cool for 15 minutes before serving.

Inspired from allrecipes.com

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BEST HOMEMADE LASAGNA RECIPE

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