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1
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+ -
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+ 1 lb
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+ sausage, Italian
+ -
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+ ¾ lb
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+ ground beef, lean
+ -
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+ ½ cup
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+ onion (minced)
+ -
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+ 2 tbsp
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+ garlic (minced)
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In a dutch oven, cook the meat, onions, and garlic over a medium heat until browned.
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2
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+
+ -
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+ 28 oz
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+ tomatoes, crushed
+ -
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+ 12 oz
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+ tomato paste
+ -
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+ 13 oz
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+ tomato purée
+ -
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+ ½ cup
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+ water
+ -
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+ 2 tbsp
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+ sugar, granulated
+ -
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+ 1½ tsp
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+ basil, dried
+ -
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+ ½ tsp
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+ fennel seeds
+ -
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+ 1 tsp
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+ Italian seasoning
+ -
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+ 1 tbsp
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+ salt
+ -
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+ ¼ tsp
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+ pepper, black
+ -
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+ 2 tbsp
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+ parsley, fresh (chopped)
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Stir in the tomatoes, water, sugar, and spices. Cover and simmer for about 90 minutes, stirring occasionally.
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3
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+ -
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+ 12
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+ lasagna noodles
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Bring a large pot of lightly salted water to a boil. Cook the noodles until they are slightly al dente (about 8–10 minutes). Drain the noodles and rinse in cold water.
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4
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Pre-heat the oven to 375°F.
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5
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+ -
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+ 16 oz
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+ ricotta cheese
+ -
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+ 1
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+ egg
+ -
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+ ½ tsp
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+ salt
+ -
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+ 2 tbsp
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+ parsley, fresh (chopped)
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In a mixing bowl, combine the ricotta cheese with the egg, parsley, and salt.
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6
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Spread 1½ cups of meat sauce in the bottom of a 9”⨉13” baking dish. Arrange half the noodles lengthwise over the sauce. Spread half the ricotta cheese mixure over the noodles. Cover with ⅓ of the mozzerella cheese. Spoon over another 1½ cups of meat sauce, and then layer with ¼ cup of parmesean cheese. Repeat the layers starting with the noodles.
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7
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Lightly grease a sheet of foil and cover the baking dish with the greased side down. Cook in the oven for 25 minutes, remove the foil, and then cook for another 25 minutes. Allow to cool for 15 minutes before serving.
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1
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Preheat the oven to 400°F.
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2
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Peel and slice the sweet potatoes into ¼” slices. Arrange in a 9”⨉13” backing dish so that each slice overlaps slightly with the prior one, alternating colors to create a pleasing pattern. Sprinkle with cheese, and then create a second layer of potato.
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3
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+ -
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+ 2½ cups
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+ heavy cream
+ -
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+ 1 tsp
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+ thyme, dried
+ -
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+ 1½ tsp
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+ salt
+ -
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+ 1½ tsp
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+ pepper, black
+ -
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+ 1 tsp
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+ mustard powder
+ -
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+ ½ tsp
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+ nutmeg, ground
+ -
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+ ¼ tsp
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+ garlic powder
+ -
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+ ¼ tsp
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+ onion powder
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Combine the cream and spices in a small saucepan. Cook over medium-high heat until bubble just start to form.
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4
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Pour the cream mixture over the sweet potatoes in the baking dish. Sprinkle with the remaining cheese. Cover loosely with foil, and bake until the potatoes can be pierced effortlessly with a knife (about 45 minutes).
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5
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Remove the foil, and switch the oven to broil on its highest setting. Carefully Watch until the top layer has just started to brown, and then remove from the oven (about 1 minute). Allow to cool for 10 minutes before serving.
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