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How to Make Lasagna
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Everyone loves lasagna, but some may see the classic Italian dish as too intimidating to make themselves. Never fear, Hungry is about to show you how!
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Lasagna
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
3/4 pound sweet Italian sausage, casings removed
3/4 pound 80/20 ground beef
1 6-ounce can tomato paste
1 28-ounce can crushed tomatoes
2 teaspoons sugar
1 teaspoon dried oregano
1 pound lasagna noodles
1 pound ricotta
1 pound shredded mozzarella
1/2 cup grated Parmigiano, divided
2 eggs
1/4 cup parsely, chopped
1/4 cup basil, chopped
Salt and pepper, to taste
1.Preheat oven to 375F.
2.In a large pot heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic and cook 1 minute longer until fragrant. Add the sweet Italian sausage and ground beef and stir to break up into large chunks. Continue to cook until the meat begins to caramelize and is cooked through.
3.Add tomato paste to the sausage and beef mixture and stir until the meat is coated by the paste. Cook 1-2 minutes or until the tomato paste turns a deep red color. Pour in the crushed tomatoes, stirring to combine, as well as the sugar, dried oregano and salt and pepper to taste. Allow to cook 30 minutes or until the sauce thickens slightly and flavors concentrate.
4.Place lasagna noodles in a large pot and cover with hot tap water. Allow to sit 15-20 minutes until the noodles have just softened.
5.In a large bowl stir to combine, ricotta, mozzarella, 1/4 cup Parmigiano, eggs, parsley, basil, salt and pepper.
6.To assemble, ladle tomato sauce just to cover the bottom of a 9×13 inch baking dish. Add an even layer of noodles over the sauce, spread 1/3 of the cheese mixture over the noodles and then cover cheese mixture with sauce. Repeat layers ending with the tomato sauce. Sprinkle remaining 1/4 cup Parmigiano over the top of the lasagna. Bake in the oven until the top has turned golden brown and the lasagna is bubbling, about 30-40 minutes.
Tapenade
2 cups pitted Kalamata or Gaeta olives
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
3 thyme sprigs, leaves removed
1/4 cup parsely, chopped
1 lemon, zested and juiced
1/2 cup olive oil
Ground black pepper, to taste
1.Add olives, anchovy paste, garlic, thyme, parsley, lemon zest and juice to the bowl of a food processor. Process until a paste forms. Slowly add the olive oil until just combined. Season with ground black pepper and serve.
