Tuesday, December 27, 2011

Three Meat Lasagna

With the holidays come and gone and just about the last of the leftovers gone too, its time for some good old fashioned Italian comfort food.  This is my spin off of Mom Appel's family recipe.  Now, I don't measure when I cook so I'll try to be as precise as possible.  Its Italian, made with love so it will all work out just fine.
First, brown one-half pound of ground beef, ground Italian sausage, and ground venison in a large frying pan.  If you don't care for venison, substitute a quarter pound of each Italian sausage and ground beef.  Once browned, drain excess grease from mixture, and move meat to the sides of the pan, leaving about a four inch circle in the center of the pan.

Mince 6 cloves of garlic, chop one-half of a sweet white onion, and about an eight of a cup of fresh parsley and add to the center of the meat mixture in pan on medium heat.  Let sit for about 2 minutes, watching not to burn before mixing it into the meat.  Once mixed add a teaspoon of salt, pepper, oregano, basil and dried tomato seasoning (Magi if you have it).

Add one 8oz can of Hunts tomato sauce, two 14.5oz cans of Italian diced tomatoes, and one 26oz can of Hunts pasta sauce, lower heat to a simmer and cook for about 2 hours. This makes the flavor come out.
Next, boil the pasta, the whole package of Lasagna pasta for about 10 minutes, al dente style.  Remove from boiling water, rinse with cool water and lay out to dry.

Combine the following indigents for the cheese mixture of the dish.  Two eggs, slightly beaten, 2 cups Ricotta cheese, and 1 cup mozzarella cheese.
Once sauce is done layer, first placing spoonfuls of sauce on the bottom of the 9x13 baking pan, next with noodles (usually 4 per layer), sliced stewed tomatoes (2 cans per recipe), cheese mixture, sauce and repeat.  Finish with the remaining sauce and fresh shredded mozzarella on top.
Preheat oven at 400 degrees, bake for 40-45 minutes until pasta is fully cooked, let stand for 20 minutes before serving.
Enjoy.  Yummy yummy, out of the oven.  Makes 9-12 servings.  AND don't forget the garlic cheesy  toast!

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