• I – 1/2Lsb Lasagna –fresh sheets*
• 2 Teaspoons Sea Salt
• 1 Teaspoon olive oil*
Lasagna: Preheat oven to 350°. Generously butter the bottom and sides of a 9X12X3 casserole dish. Fresh pasta sheets do not need to be precooked. Simply cut the sheets to size to fit the casserole. Any extra pasta sheets can be cut into thin strips and frozen to use in soups or any dish where you would add pasta.
• 1 cup coarsely chopped onions
• 2 garlic cloves coarsely chopped
• ½ lb ground beef chuck
• 2 lbs Italian mild sausage – casing removed*
• Pinch of ground nutmeg
• Salt and pepper to taste
• 4-5 fresh basil leaves – coarsely chopped
• 2 Cans (28oz) San Marzano tomatoes*
• 1 Lb whole milk ricotta*
• ½ cup Italian cheese freshly grated*
• ½ Lb mozzarella – shredded*
• Olive oil+
In a large pot heat the oil and add the onion, garlic and cook until getting translucent but do not burn.
Add the ground chuck and sausage and cook breaking up the sausage clumps. Add salt and pepper to taste and stir well.
Add the nutmeg. When the meat is cooked but not dry add the tomatoes and basil. Lower heat to simmer and get ready to assemble the lasagna.
Spread a thin layer of the sauce on the bottom of the casserole. Add a layer of the lasagna of your choice over the sauce. Cover it with sauce, ricotta, shredded mozzarella and grated cheese. Repeat making as many layers as your casserole will hold ending with sauce, shredded mozzarella and grated cheese. Bake for 30-45 minutes until piping hot.
Let set for a few minutes before serving.
Pass the cheese.
*Available at the Market