Tiger Lilly's Meat Lasagna
Fresh Herbs /Spices/Seasonings
Sauce Prep
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 375ˇăF.
To assemble:
040311_lasagna_1.jpg
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
040311_lasagna_2.jpg
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
040311_lasagna_3.jpg
Evenly spread 1/3 of the meat mixture.
040311_lasagna_4.jpg
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
040311_lasagna_5.jpg
Spread thin layer of sauce over cheeses.
Pictures Continued Below (Only allowed 5 pictures per post)
Fresh Herbs /Spices/Seasonings
- 6 large sprigs/stems (ˇÖ 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
- 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
- 1 lb.. sweet Italian sausage - removed from casing and crumbled
- 1 lb.. lean ground beef
- 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.
- Cook over medium heat stirring and breaking up meat till it is a small to medium crumble.
- Cook till browned and cooked through.
- 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
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
- In pot saut¨¦ the other half of the onion and remaining 1/2 of garlic in olive oil.
- Add tomato sauce and wine to pot and stir well.
- Add sugar, 1/2 the basil, 1/2 the oregano, 1/3 the parsley, salt, pepper and hot pepper flakes to taste.
- Simmer 30 minutes or till raw taste is gone, stirring occasionally.
- Add more wine and/or water if necessary.
- Taste and correct seasoning if necessary.
- 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)
- Non stick cooking spray
- Non stick foil
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 375ˇăF.
To assemble:
- Spray bottom and sides of a 9x13x3 inch baking dish
- Spread thin layer of sauce over the bottom of baking dish.
- 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.
040311_lasagna_1.jpg
Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
040311_lasagna_2.jpg
Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
040311_lasagna_3.jpg
Evenly spread 1/3 of the meat mixture.
040311_lasagna_4.jpg
Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
040311_lasagna_5.jpg
Spread thin layer of sauce over cheeses.
Pictures Continued Below (Only allowed 5 pictures per post)
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