Lasagna With Hot Italian Sausage And Hamburger Food

ITALIAN LASAGNA

Steps:

• Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
• Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
• Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
• Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

LASAGNA ALLA BESCIAMELLA

Steps:

• To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
• To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
• To make the lasagna: Preheat the oven to 350 degrees F.
• Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
• Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

BEEF 'N' SAUSAGE LASAGNA

Steps:

• In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened. , In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley., Spread the meat sauce in a greased 13x9-in. baking dish. Top with 3 noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

ITALIAN SAUSAGE LASAGNA

Steps:

• Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley., Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice., Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.

THE MOST AMAZING LASAGNA RECIPE

Steps:

• In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine*. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
• Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
• In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
• Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.
• To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.

ITALIAN SAUSAGE LASAGNA

Steps:

• In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
• Heat oven to 350°F. Cook and drain noodles as directed on package.
• In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

EASY ITALIAN SAUSAGE LASAGNA

Steps:

• In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE

Steps:

• FOR SAUCE:
• Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
• FOR LASAGNA:
• Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
• Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
• Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

BEEF AND SAUSAGE LASAGNA

Steps:

• Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for 6-7 minutes. Remove the pasta from the water and lay flat on a tray to cool.
• Preheat oven to 350 degrees F.
• In a large saucepan, combine onion, celery and garlic, cook over medium heat for 2 to 3 minutes until soft. Add the ground beef and sausage and cook 5-6 minutes, breaking up the meat as it cooks, drain the fat off.
• Add oregano, onion powder, sage, salt and red pepper. Add tomatoes, tomato sauce and tomato paste. Bring to a boil, reduce heat and simmer 15 minutes.
• In a small bowl, combine cottage cheese, Parmesan, ricotta, basil, parsley and eggs.
• Poor 1 ½ cups of meat sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 4 lasagna noodles on top of sauce. Spread 1/2 of cottage cheese mixture over noodles, top with 1/3 of sauce and 1/3 mozzarella cheese. Repeat layers once more then top the last layer of noodles with the remaining sauce and mozzarella cheese.
• Bake 50 to 60 minutes until hot and bubbly. If the edges of the lasagna brown too fast, cover with tin foil.
• Let cool 10 to 15 minutes before slicing.

ITALIAN SAUSAGE LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• In a medium sauce pan cook the sausage until no longer pink. Add onion and garlic and continue cooking for another 4 minutes.
• Add marinara sauce to the sausage mixture and set aside.
• In a medium bowl, blend cottage or ricotta cheese, egg, ¼ cup of the cheese blend and the chopped spinach; set aside.
• Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• Top with 3 lasagna noodles. Spread ¼ of the cottage or ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup cheese blend. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of cheese blend. Sprinkle with oregano on top.
• Bake uncovered at 350 degrees F for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

BEST HOMEMADE LASAGNA

Steps:

• Using a dutch oven over medium heat, cook ground beef, Italian sausage, minced onion, and garlic, until browned
• Stir in crushed tomatoes, tomato paste, tomato sauce, basil, fennel seeds, Italian seasoning, and sugar.
• Add salt and pepper to taste and two tbsp chopped parsley. Turn heat to low and simmer the sauce for 1 ½ hour, stirring occasionally.
• In a small mixing bowl, mix ricotta cheese, egg, remaining two tbsp chopped parsley, and ½ tsp salt
• preheat oven to 375F
• Assemble lasagna: Using a 9 x 13-inch baking dish,- First layer: 1 ½ cups meat sauce - Second layer: arrange precooked noodles over meat sauce to cover- Third layer: spread ½ of ricotta mixture over noodles- Fourth layer: top ricotta mixture with a third of mozzarella cheese slices- Fifth layer: Spoon 1 ½ cup meat sauce over mozzarella and sprinkle with ¼ cup Parmesan cheese- Repeat layers and top with remaining mozzarella and Parmesan cheese
• Cover with aluminum foil (spray foil with oil spray to prevent it from sticking to the cheese) and bake for 25 minutes covered. Remove foil and bake for an additional 25 minutes. Let lasagna cool for 10 minutes before serving.

THE {BEST} CLASSIC LASAGNA WITH SAUSAGE AND MARINARA

Steps:

• Preheat the oven to 375 degrees.
• Heat olive oil in a large skillet set over medium-high heat until shimmering. Add the sausage and cook until no pink remains, using the spoon to break the sausage up into small pieces as it cooks. Dump the sausage into the marinara sauce, stir, and set aside.
• Add the ricotta, 1 & 1/2 cups grated parmesan, egg, Italian seasoning, salt and pepper to a bowl and stir to combine.
• Ladle about 1/4 cup of the marinara sauce into a 9 x 13 rectangular baking dish and spread it out so it covers the entire bottom of the dish. Lay 4 lasagna noodles over the sauce, across the bottom of the pan. They will overlap a bit. Spread 1/3 of the ricotta mixture over the noodles into an even layer. Ladle 1 & 3/4 cups of marinara sauce and sausage over the ricotta mixture, spreading it out into an even layer. Top the sauce with 1 cup grated mozzarella.
• Repeat this layering process two more times: 4 noodles, 1/3 of the ricotta mixture, 1 & 3/4 cup marinara sauce, and 1 cup mozzarella cheese. With each layer, gently press the noodles down with your hands or the back of a spatula to compact each layer into the pan.
• Sprinkle the remaining 1 cup of grated parmesan over the final layer of mozzarella cheese.
• Spray a sheet of aluminum foil with non-stick baking spray and loosely cover the pan of lasagna. Set the pan on a baking sheet (to catch any drips) and bake for 35 minutes (*see note). Remove the foil and bake for another 20-30 minutes, until the cheese on the top is completely melted and just beginning to brown and the lasagna is bubbly around the edges.
• Remove the lasagna from the oven and let rest for 15 minutes before serving. Letting it rest is important - it will be "soupy" and difficult to serve straight from the oven.

LASAGNA WITH HOT ITALIAN SAUSAGE AND HAMBURGER

Steps:

• Cook noodles until tender but not well done. Drain and rinse to help prevent from sticking together. Meanwhile, cook ground italian sausage in a large, deep skillet or pan until no longer pink. Rope or link style italian sausage is okay, just cut the casing off before cooking. Add the ground beef to the skillet. Cook untill all meat is starting to brown. Also meanwhile, combine the cheeses and parsley in a large bowl. Mix well.
• Use a large baking pan (I use a 13" wide x 18" long x 3" deep) Spread a layer of sauce across the bottom of the pan, slightly more than just enough to cover the entire surface. Place a layer of noodles on top of the sauce, overlapping the edges just a bit. Spoon some of the cheese mixture (about 1/4) on top of the noodles (in even globs). Sprinkle with 1/4 of the meat mixture. Spoon some sauce on top. Then another layer noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce. Then top with another layer of noodle and sauce spread evenly on top. Remember to slightly overlap the noodles in each layer. (You may have some left over noodles and sauce which is great to spread a little sauce on a noodle and roll up as a snack for an impatient child.)
• Cover tightly with foil. Cook in a preheated oven at 325 degrees on center rack for 1 hour. Let cool at least 20 minutes before cutting to help prevent the cheese from running. Serve with a side salad and garlic bread.