Lasagna

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Lasagna 






The reason I called this 8x8 lasagna, becuase all the recipes I have seen are all large baking dishes, which is way too much for 2 people, so I came up with this recipe that uses a 8 x 8 baking dish. Soaking the noodles, rather than boiling them is easier and the noodles stay together better.

Ingredients  
1 pound lasagna noodles
1/2 pound of ground beef
1/2 pound of mild Italian sausage 
2 gloves of minced garlic or 1 teaspoon of garlic powder 
1 small diced onion
1 tablespoon of Italian seasoning
2 tablespoon of brown sugar
3 tablespoons of olives, finely chopped
2 cans of crushed tomato (15 ounce)
1 can of tomato paste (6 ounce)
1 teaspoon fennel
1 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
16 ounces of shredded mozzarella cheese (Two 8 ounce blocks)
1 cup of parmesan cheese
1 egg
15 ounces of whole milk ricotta cheese
Top with cottage cheese and fresh parsley (optional) 


Directions
1. Soak lasagna noodles in a 9 x 13 baking dish in water for 2 hours.

2. Heat a large skillet to medium heat and brown hamburger.

3. Add onions and garlic and cook for another 5 minutes.

4. Turn down the heat and add crushed tomatoes, tomato paste, olives, Italian seasoning, brown sugar, fennel, beef broth, salt and pepper and simmer for 20 minutes, stirring occasionally.

5. Preheat over to 375 degrees.

6. In a bowl, add the egg and ricotta cheese and stir till smooth.

7. In a 9x13 baking dish, add a 1/2 inch of meat sauce.

8. Take 2 noodles at a time and layer 4 over the meat sauce with slight over lapping.

9. Add some more meat sauce, some ricotta, some parmesan and some mozzarella and parmesan cheese and repeat for a total of 3 layers.

10. Add all renaming ricotta, meat sauce and cheese on the top.

11. Put foil over the top and be careful not to touch the top and bake for 25 minutes.

12. Take foil off and bake for another 10-15 minutes until cheese is melted and lightly browned.

13. Pull out of oven and rest for 10 minutes and serve with option cottage cheese on top.

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