The Making Of Lasagna! Bellisimo!

Since I’m back from Italy, I’m in love to eat Lasagna. As to let you know, you can’t it like every day. You will get bored. For those who love cheese, it will be having high calories. So, preferably not to eat it every day. For myself, I tasted beef, pork and chicken. So far, I still love pork one. It taste a lot nicer than chicken lah. My family doesn’t eat beef, so I can’t actually eat beef. So, hmmm… Pork! My loves!

 I’m giving the recipe of Lasagna. I just search in the internet; you can ignore some of it if it is too much of it. I just like Lasagna with pork and pasta sauce only. Simple and easy!

Ingredients

9 uncooked lasagna noodles (about 8 ounces)

PAM® Olive Oil No-Stick Cooking Spray

1 pound Italian pork sausage

1 pound ground round

1 medium onion, chopped

3 cloves garlic, minced

1 can (28 oz each) Hunt's® Crushed Tomatoes

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained

4 tablespoons chopped fresh flat leaf parsley, divided

1/2 teaspoon fennel seeds

1/2 teaspoon ground black pepper, divided

1/4 teaspoon salt

2 cups part skim ricotta cheese

1 cup shredded Romano cheese, divided

2 eggs, beaten

2 tablespoons thinly sliced fresh basil

3 cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)

- See more at: http://www.hunts.com/recipes-Classic-Lasagna-3483#sthash.CtiTqOl0.dpuf

Directions

1. Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
2. Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.
3. Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
4. Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
5. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.

- See more at: http://www.hunts.com/recipes-Classic-Lasagna-3483#sthash.CtiTqOl0.dpuf

Serving Size: 12 servings (1 piece each)

I hope it helps you to make your own Lasagna. To those who haven’t try before, try the simplest way first then only the so called complicated way. Haha! Have fun of making it!

Good Luck,

Blueyjerene