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Before you jump to Lasagna recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. This is actually very true. Occasionally, though, the last thing you want is to have to cook meals from scratch. Sometimes you just want to reach the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This can be done because plenty of the popular fast food places are attempting to make their menus healthier now. Here is how to eat healthy when you hit the drive through.
Aim for the side dishes. Not that long ago, the sole side dish item at a fast food restaurant was French fries. Now lots of the fast food selections have been widened considerably. There are lots of salads out there now. You could get chili. Baked potatoes can even be purchased. Fruit is generally available. There are a lot of alternatives that don’t include eating anything deep fried. When you get your supper through a drive through window, opt for side dishes instead of just grabbing something premade. You’ll keep your calorie and fatty food count very low and stay away from time and effort.
Fundamental reason states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let someone else produce your dinner. When you want healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to lasagna recipe. To cook lasagna you need 22 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Lasagna:
- You need 1 lb sweet Italian sausage
- You need 1 lb ground beef (angus)
- Get 1 chopped onion
- Provide 6-8 cloves garlic (minced)
- Provide 28 oz can of crushed roma tomatoes
- Get 12 oz tomato Roma paste
- You need 13 oz tomato sauce (I used maggiano’s diavolo tomato sauce)
- Take 1/2 cup homemade chicken stock
- Provide 2 tbs brown sugar
- Prepare 1 1/2 tsp dried basil
- Take 1/2 tsp fennel
- Take 1 tsp Italian seasoning
- Get 1 tsp salt (optional)
- Prepare 1/4 tsp fresh ground pepper
- Provide 4 tbs fresh chopped Italian parsley
- Take 12 + lasagna noodles (I used no boil noodles)
- You need 16 oz ricotta cheese
- Provide 1 egg
- You need 1/2 tsp salt
- You need Dash nutmeg
- You need Mozzarella cheese (as much as desired)
- Get Fresh grated Parmesan-Romano cheese (as much as desired)
Steps to make Lasagna:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and broth. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for at least 1 1/2 hours, stirring occasionally. (I cooked mine 2-3 hrs and made the night before)
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (if you use no boil noodles you can skip this step and just layer as is)
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 teaspoon salt, and a dash of nutmeg
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread some meat sauce in the bottom of a 9x13 inch baking dish (I used a disposable oversized lasagna pan). Arrange noodles over meat sauce (I think I only used 4 noodles per layer). Spread noodles w/ ricotta cheese mixture. Spoon meat sauce over ricotta mix, and top with mozz/parm/romano cheese. Repeat layers (I made 3 layers)
- Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. (I made mine the night before to allow flavors to meld and had to cook a bit longer since it was starting out cold). Cool for 15 minutes before serving.
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