Mike's, "They'll Beg You To Make It Again!" Lasagne

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Yes, this recipe will require some time to prepare but it will SO be worth all of your efforts!

Mike's, "They'll Beg You To Make It Again!" Lasagne

victoria1181's cooksnap of when they made Mike's,
monafea23's cooksnap of when they made Mike's,
iluvmycali's cooksnap of when they made Mike's,
MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Yes, this recipe will require some time to prepare but it will SO be worth all of your efforts!
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Ingredients

2 hours
24 servings
  1. Ingredients For Two 9"x12" Pan Lasagnas
  2. 1large White Onion
  3. 2 lbSweet Italian Sausage Or Regular Italian Sausage (chop meat
  4. 2 lbHamburger Meat (85% 15% mixture and chop meat very fine in
  5. 6 tbspGarlic (minced)
  6. 2 can (28 oz)Crushed Tomatoes
  7. 4 can (6.5 oz)Tomato Sauce
  8. 4 can (6 oz)Tomato Paste
  9. 1 tbspItalian Seasoning
  10. 1 tspFennel Seeds
  11. 2 tbspSalt
  12. 4 tbspWhite Sugar
  13. 1/2 tspBlack Pepper
  14. 6 tbspFresh Parsley (for meat sauce)
  15. 1 cupCabernet Sauvignon OR Water (or 1/2 and 1/2)
  16. 2Bay Leaves (pull these out at the end of simmer)
  17. 64 ozQuality Ricotta Cheese
  18. 1 cupLoosely Packed Fresh Basil (for meat sauce or 3 tbs dried
  19. 4Fresh Eggs (for ricotta mixture)
  20. 4 tbsp(Loosely Packed Fresh Basil (for ricotta mixture)
  21. 4 tbspFresh Parsley (loosely packed-for ricotta mixture)
  22. 1 1/3 tspSalt (for ricotta mixture)
  23. 4 pinchNutmeg (for ricotta mixture)
  24. 1 tbspDried Italian Seasoning (for ricotta mixture)
  25. 1large Firm Tomato Diced (topping)
  26. 2 tbspFresh Parsley (for topping)
  27. 2 tbspFresh Basil (for topping)
  28. 2 lbGrated Mozzarella Cheese (room temperature and purchase add
  29. 2 cupGrated Parmesan (room temperature and purchase additional
  30. 40Lasagne Noodles (you may end up with extra unused noodles dep
  31. 1 canSpray Pam
  32. 1 canSpray Pam (or equivalent)
  33. 1large Electric Skillet
  34. 2large Mixing Bowls

Cooking Instructions

2 hours
  1. 1

    Spray Lasagna pans with Pam Cooking Spray or equivalent.

  2. 2

    Pull out a large electric skillet or extra large pan and two large mixing bowls.

  3. 3

    DIRECTIONS

    MEAT SAUCE
    *Cook Sausage, Lean Ground Beef, (chop both meats up very fine in pan. Also note that this meat mixture shouldn't be a thick layer. use just enough to cover pan and noodle layers) Onion & Garlic over medium heat until well browned. Drain excess oil if any.
    *Stir in Crushed Tomatoes, Tomato Paste, Tomato Sauce, & 1 cup Red Wine OR 1 cup Water (Or half and half. Don't use a cup of each) Season with Sugar, Basil, Fennel Seeds, Bay Leaves, Italian Seasoning, 2 tbs Salt, Ground Pepper and 8 tbs Parsley.
    *Simmer covered for about 2 hours. Stir responsibly.
    NOODLES
    *Bring a pot of lightly salted water to a boil. Or you can simply soak uncooked Lasagne Noodles in a pan of hot water for 20-30 mins, then pull out and set to the side cover

  4. 4

    Here's an easier tip for Lasagna assembly: If you know how many layers of Lasagna you're going to make (3 or 4 depending upon your pan size) divide every ASSEMBLY INGREDIENT in half or quarters as the recipe calls for. (meat sauce, fresh tomatoes, ricotta mixture, basil, parsley, mozzarella and parmesan cheeses) This way you're not overloading one Lasagna and subtracting from the other.

  5. 5

    *Please, please, please trust me when I say that this dish is exponentially better if made today and allowed to chill covered for 24 hours prior to baking! This recipe also freezes great either cooked or uncooked. Personally, I always make two pans, freeze one immediately and allow the other sit for 24 hours then bake it. However, due to time restraints and unexpected guests arriving, I have been forced to bake both immediately after constructing and it STILL received rave reviews!
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MMOBRIEN
MMOBRIEN @cook_2891564
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ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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