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LASAGNA

Frank Goulding
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LASAGNA

Course Main Course
Keyword LASAGNA
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients

Ingredient

  • 1 lb BEEF GROUND, BULK, RAW, 90% LEAN
  • 1 lb SAUSAGE ITALIAN, PORK, RAW
  • 14 .5 oz TOMATOES CANNED, DICED, DRAINED
  • 18 oz TOMATO PASTE CANNED
  • 1 ¾ C WATER
  • 2 C ONIONS FRESH, CHOPPED
  • 2 Tbsp SUGAR GRANULATED
  • 1 tsp SALT
  • 2 tsp BASIL SWEET, WHOLE, CRUSHED
  • 1 ½ tsp GARLIC POWDER
  • 2 tsp OREGANO CRUSHED
  • 1 tsp THYME GROUND
  • 1 tsp PEPPER BLACK, GROUND
  • ½ tsp PEPPER RED, GROUND
  • 5 EGGS WHOLE
  • 2 lbs CHEESE COTTAGE, LOWFAT
  • 12 oz CHEESE MOZZARELLA, PART SKIM, SHREDDED
  • ¾ c CHEESE PARMESAN, GRATED
  • 1 tsp PARSLEY DEHYDRATED, FLAKED
  • 16 oz NOODLES LASAGNA, UNCOOKED,
  • ¼ c CHEESE PARMESAN GRATED

Instructions

Method

  • Cook beef, until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
  • Cook Italian sausage, until sausage loses its pink color, stirring to break apart. Drain or skim off excess fat.
  • Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend well; simmer 1 hour.
  • Combine eggs, cheeses, and parsley. Mix well.
  • PANNING INSTRUCTIONS: Arrange in layers in each pan. Layer: 1. meat sauce 2. Noodles, flat and in rows 3. chilled filling 4. meat sauce 5. Noodles, flat and in rows 6. chilled filling 7. meat sauce 8. Noodles, flat and in rows 9. meat sauce 10. Sprinkle with parmesan cheese.
  • Cover with aluminum foil. Using a convection oven, bake at 300 F. for 55 minutes. Uncover; bake 5 minutes.
  • Let stand 10 to 15 minutes before cutting to allow cheeses to firm.
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