This recipe is my twist on my grandma's classic, and it's sure to please a crowd. It's totally worth the time and effort to make!
Ingredients:
•1 lb hot sausage
•1 lb ground sirloin
•1 large yellow onion, finely diced
•8 ounces shiitake mushrooms, sliced
•4 medium cloves garlic, minced
•1 tsp freshly cracked black pepper
•1 tsp oregano
•1 (14.5 oz) can fire-roasted diced tomatoes (do not drain)
•2 (6 oz) cans tomato paste
•3 cups ricotta cheese
•2 large eggs, beaten
•1/2 cup grated Parmigiano-Reggiano cheese
•1/2 cup fresh basil, roughly chopped (not packed)
•1 lb lasagna noodles, cooked
•1 lb shredded whole milk mozzarella cheese
Instructions:
1.Grease a 13x9x2-inch baking dish and preheat the oven to 400 degrees Fahrenheit.
2. In a skillet over medium-high heat, cook the hot sausage and ground sirloin until browned. Use a slotted spoon to transfer the meat to a bowl.
3. In the same pan, add the finely diced onion and sliced shiitake mushrooms. Sauté until they become soft. Add the minced garlic during the last minute of cooking to avoid burning. Stir in the fire-roasted diced tomatoes(do not drain) and tomato paste, then return the browned meat to the pan. Simmer uncovered, stirring occasionally, for 30 minutes.
4. In a medium bowl, combine the ricotta cheese, chopped fresh basil, beaten eggs, and grated Parmigiano-Reggiano cheese.
5. To assemble the lasagna, layer the ingredients in this order: lasagna noodles, half of the ricotta mixture, half of the shredded mozzarella cheese, and half of the meat mixture. Repeat the layers. Ensure that the top layer ends with cheese on top of the noodles.
6. Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
7. Let the lasagna rest for about 15 minutes before serving.
10 servings
