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Tiger Lilly's Meat Lasagna

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  • Tiger Lilly's Meat Lasagna

    Tiger Lilly's Meat Lasagna

    Fresh Herbs /Spices/Seasonings
    • 6 large sprigs/stems (≈ 3 oz. ) Fresh basil - chopped fine - divided
    • 2 (1/4 oz. ) plastic box Fresh oregano - chopped fine - divided
    • 2 (1/4 oz. ) plastic box Fresh Italian (flat leaf) parsley - chopped fine - divided
    • 6 large cloves Fresh garlic - chopped or grated fine - divided
    • 1 large Onion - chopped fine - divided
    My All Purpose (dry spices) Seasoning Blend - to personal taste
    • Garlic powder
    • Onion powder
    • Goya Adobo seasoning
    • Accent (or MSG)
    • Ground Sea Salt
    • Ground peppercorns
    • Ground hot pepper flakes
    • Cayenne
    • Paprika
    • Ground Sea Salt
    • Ground peppercorns
    • Ground Dry thyme
    • Ground Dry rosemary
    Meat Prep
    • 1 lb.. sweet Italian sausage - removed from casing and crumbled
    • 1 lb.. lean ground beef
    1. Place sausage, ground beef, 1/2 the onion, 1/2 the garlic cloves ,1/2 the basil, 1/2 the oregano, 1/3 the parsley and dry spices to taste in pan.
    2. Cook over medium heat stirring and breaking up meat till it is a small to medium crumble.
    3. Cook till browned and cooked through.
    Cheese Filling Prep
    • 2 lb. ricotta cheese
    • 1/2 lb. Mozzarella cheese - shredded
    • 2 raw egg - beaten
    • 1/4 lb. Grated Parmesan cheese - freshly grated
    • 1/4 lb. Grated Romano - freshly grated
    Place all filling ingredients plus 1/3 of the parsley in a mixing bowl; mix well.

    Sauce Prep
    • 2 (28 ounce) can plain tomato sauce
    • 14 oz. (1/2 of a sauce can) of burgundy wine
    • 1 TBSP sugar
    • 1/4 cup olive oil
    1. In pot sauté the other half of the onion and remaining 1/2 of garlic in olive oil.
    2. Add tomato sauce and wine to pot and stir well.
    3. Add sugar, 1/2 the basil, 1/2 the oregano, 1/3 the parsley, salt, pepper and hot pepper flakes to taste.
    4. Simmer 30 minutes or till raw taste is gone, stirring occasionally.
    5. Add more wine and/or water if necessary.
    6. Taste and correct seasoning if necessary.
    Additional Ingredients for layers
    • 1 (13.25 oz.) Can mushrooms - stems and pieces; drained
    • 2 Hard boiled eggs - peeled and cubed (my mom always put them in) - optional
    • 1/4 lb. Grated Parmesan cheese - freshly grated
    • 1/4 lb. Grated Romano - freshly grated
    • 1/2 lb. Mozzarella cheese - shredded
    • 1 (8 oz.) box Oven ready (no boil) lasagna noodles (See note below)
    Additional Items
    • Non stick cooking spray
    • Non stick foil
    Note:
    May use 1 lb. traditional lasagna noodles:
    Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.

    Preheat oven to 375°F.

    To assemble:
    1. Spray bottom and sides of a 9x13x3 inch baking dish
    2. Spread thin layer of sauce over the bottom of baking dish.
    3. Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
    4. Evenly spread with 1/3 of the ricotta cheese mixture.
    5. Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
    6. Evenly spread 1/3 of the meat mixture.
    7. Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
    8. Spread thin layer of sauce over cheeses.
    9. Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
    10. Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
    11. Bake in preheated oven for 30 minutes.
    12. Remove foil, and bake an additional 20 minutes or till nicely browned.
    13. Let stand for 15 minutes to set before serving.
    Pictures



    Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.



    Evenly spread with 1/3 of the ricotta cheese mixture.
    Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.



    Evenly spread 1/3 of the meat mixture.



    Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.



    Spread thin layer of sauce over cheeses.



    Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.



    Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).

    Bake in preheated oven for 30 minutes.

    Remove foil, and bake an additional 20 minutes or till nicely browned.



    Let stand for 15 minutes to set before serving.

    Last edited by tigerlilly; 06-15-2015, 09:15 AM.
    Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.

    Never explain yourself. Your friends don't need it and your enemies won't believe it anyway.

    “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
    -Dave Barry

  • #2
    WOW!!

    Looks like a ton of ingredients to use!! Hah!!

    But it looks DELISH!!!
    ~BDH.

    I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

    Comment


    • #3
      Interesting addition of the hard boiled eggs. I may have to give that a try.
      “If you are afraid of butter, use cream.”
      – Julia Child

      Comment


      • #4
        My family loves lasagna. I will surely try this recipe. Thanks for sharing. Nice step by step photos by the way.

        Comment


        • #5
          Love lasagna, one of my all time fav dishes, I will have to try this recipe x

          Comment


          • #6
            Made this recipe exactly as written, and It turned out perfectly. We had leftovers that made it into lunch boxes the next day, and I was told that it reheated well and tasted just as great the next day. We love this lasagna.
            Vorrei Italian Cheese

            Comment


            • #7
              Looks & sounds like a lot of ingredients!!
              ~BDH.

              I am the King of Kitchen Toys!!!!!! http://www.cookingforums.net/core/im...ilies/wink.png

              Comment

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