Beef and Italian Sausage Lasagna

This is an easy lasagna to make with a lot of flavor without all the vegetables. Sometimes easier is so much better then all the fuss of sauting lots of vegetables plus some people just don’t like it. 


I am a huge fan of mozzarella cheese. Ooowey gooey stringy mozzarella is the best and this lasagna is packed full of it.

Supplies:

  • Large lasagna pan
  • Pan for cooking your beef
  • Spoon
  • Large pot for noodles
  • Medium pot for boiling sausage
  • Tongs and knife
  • Cutting board
  • Oven mitts

Ingredients:

  • 5 sweet Italian sausage links (boil till fully cooked and there is no pink, slice about 1/4 inch thick then cut in half again, set aside)
  • 1 pound or more of fresh market ground beef 
  • 1/2 sweet Vidalia onion (peeled and diced)
  • Olive oil
  • 5 stems of fresh oregano leaves removed
  • 1 can of diced tomatoes
  • 1 – 24 ounce can of tomatoe sauce
  • 1 large garlic clove (peeled and diced)
  • 1 box of lasagna noodles (cook till tender using manufacturers instructions, cool and set aside)
  • About 5 cups of fresh mozzarella shredded
  • Salt and pepper to taste

Preheat oven to 300°

In your fry pan cook your onions garlic and meat till pink is gone. Add some olive oil to the pan for flavor. Salt and pepper to taste.


Add your diced sausage and saute for about 5 minutes.


Next add your diced tomatoes, tomatoe sauce and oregano, Stir to combine. Cover and cook for about 30 minutes on low. Stirring occasionally.

Now clear a large space to work, have your pasta, sauce and cheese close to your lasagna pan.

We are going to start layering. First spoon a small amount of sauce into your pan, just enough to cover the bottom, this keeps your pasta from sticking.

Lay 3 noodles along the bottom.


Next add your sauce and meats.


Then cheese, repeat till you reach the top and end with cheese.


Pack the top with plenty of cheese and fresh oregano.

Place in the oven, I put mine on a foil lined cookie sheet, at times it bubbles over and makes a mess. This prevents it.

Let it slowly bake at 300° for about 45 minutes or so. You want it to heat through and cheese bubbling.


Serve warm. Left overs can be put in the freezer, cut into serving sizes that are placed in freezer safe containers.

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