Ingredients
- For the meat sauce:
- 1 pound Italian sausage
- 1 1/2 pound lean ground beef
- 8 oz mushrooms, chopped
- 1 teaspoon salt
- 1/2 freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 6 cups marina sauce
- 1/2 cup water
- For the cheese filling:
- 2 egg, beaten
- 2 lbs ricotta cheese
- 8 oz mozzarella cheese, cubed
- 2/3 cup freshly grated Reggiano-Parmigiano
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- big pinch of cayenne
- The rest:
- 1 lb lasagna noodles
- 8 oz mozzarella cheese, torn in small pieces
- 1/2 cup grated Parmesan cheese to top
Instructions
Step 1
Add 1 pound Italian sausage and 1 1/2 pound lean ground beef in a cold pan. Cook them over medium heat, break them up.
Step 2
Chop up 8 oz mushrooms. Add them in the pan. Also add some salt and black pepper. Stir well. Turn the heat to med high. Cook until browned.
Step 3
Add 6 cups marina sauce. Bring it up to a simmer, then simmer on low heat for about 2 hours, add water as needed. Skim any fat from the top. Set aside.
Step 4
Add 2 beaten eggs in a bowl, whisk well. Add 8 oz mozzarella cheese and 2/3 cup freshly grated Reggiano-Parmigiano. Mix well. Add 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup chopped fresh parsley and a big pinch of cayenne. Mix well.
Step 5
Boil 1 lb lasagna noodles in salted water. Then put it into cold water.
Step 6
Get a nice lasagna serving plate. Divide the sauce in 4 parts, the noodle in 3 parts. Spread one layer of sauce, one layer of noodel, and one layer of cheese mixture. Repeat until fill up the plate. Add 8 oz mozzarella cheese and 1/2 cup grated Parmesan cheese on the top.
