Mike's Lasagne
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 16 ea Extra wide lasagna noodles
- 24 oz Tomato sauce
- 4 ea Garlic cloves, pressed
- 1/2 ts Black pepper
- 6 oz Tomato paste
- 1 lb Low fat ricotta cheese
- 1/2 c Water
- Pasta
- 1 lb Sweet Italian sausage
- 1 lb Mozzarella cheese, thinly sliced by machine
- 1 c Shredded parmesan cheese
- 1/2 c Dry red wine
- 1 ts Oregano, dried
- 1 lb Lean ground beef
- Salt
- 1 ea Large red onion, chopped
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
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- Get two large frying pans. Spray with the non-stick PAM or similiar. Place the beef in one, the sausage in the other. As the meat starts to change colour, add 1/2 the onion and garlic to each pan. Saute till meat is brown and crumbly in both pans. They will never get done at the same time. When brown, put all into one "Really Big" frying pan, dutch oven or whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover. Stir, cover and cook for a couple of hours.
- Cook the lasagana noodles cooking as per package directions. After they are cooked, rinse a couple of times with cold water to cool them hot puppies down. Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan. Criss cross a layer of noodles for the first layer, followed by about 1/3 of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do the pasta, sauce, ricotta and mozzarella 2 more times till gone. Spread the parmesan over the top. Cook in a pre-heated 350^ oven for 60 minutes.
- One of my favorites, as well as mom's. Freezes well and is great on a cold winter night when you want something warm and hearty but don't feel like cooking. Serve with hot sour dough garlic french bread and a tossed green salad. +0000
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Baking dish
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Chef's knife
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Cutting board
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Wooden spoon