So, I have held on to this recipe for some time now. I make a killer lasagna that everyone always loves. I remember one year my Grandma was getting her roof completely redone by a bunch of talented guys that go to the same church as her. They just really wanted to help my grandma out. They already were in the trade, and it seemed effortless for them to get it all done. Grandma just furnished the equipment and supples.
Well, they would get hungry working right? So, grandma was always cooking them food and taking them drinks. Somehow, I got talked into making 3 pans of lasagna for those guys a day in advance. All we had to do when it came time to eat was to warm up the lasagna. So, if you make this, you definitely can cook it before you serve – put it in the freezer, then warm it later. Better yet, you can just layer the lasagna as directed, then freeze it. That way you can thaw it the day you plan to serve and then cook it.
This really is an amazing meal. Most people see the feta cheese on the list and think I’m crazy. This is my recipe and my creation. I called the shots; ha-ha! There was a time in my life that I was going to become a gourmet chef. I applied to Le Cordon Blue and got accepted and everything. I just couldn’t pay for it. So, I’m a graphic designer now – and that’s okay because I get to make amazing things.
Here’s the recipe. Let me know in the comments if you tried it out.
Alex's Great Lasagna
A rich, flavor packed lasagna that will have you headed for seconds.
– 1 Pound Sweet Italian Sausage
- 1 Pound Lean Ground Beef
- 1/2 Cup Minced Onion
- 6 Cloves Garlic, Crushed
- 1 (28 Ounce) Can Crushed Tomatoes
- 2 (6 Ounce) Cans Tomato Paste
- 2 (6.5 Ounce) Cans Canned Tomato Sauce
- 1/2 Cup Water
- 2 Tablespoons White Sugar
- 1 1/2 Teaspoon Dried Basil Leaves
- 1/2 Teaspoon Fennel Seeds
- 1 Teapsoon Italian Seasoning
- 1 Tablespoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 2 Bundles of FRESH Parsley
- 12 Lasagna Noodles
- 16 Ounces Feta Cheese (double for bolder flavor)
- 1 Egg
- 1/2 Teaspoon Salt
- 3/4 Pound Mozzarella Cheese, Sliced
- 3/4 Cup Parmesan Cheese
- In a Dutch oven, ground and cook sausage, ground beef, onion and garlic over medium heat (or lower) heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Stir to mix all ingredients. Season with the sugar, basil, fennel seeds, Italian Seasoning, Salt, Pepper, and 2 tables spoons of the Parsley from the 2 bundles you’ve chopped.
- Cover and simmer the mixture for 1 hour and 30 minutes while stirring occasionally; about every 20 minutes.
- Bring a large pot of lightly salted water to a boil; large enough to fit the large lasagna noodles. I typically have access to more than one dutch oven pot. Cook Lasagna noodles in boiling water for 8 to 10 minutes. Noodles should be soft, and not too firm. Drain noodles, and rinse with cold water. Set aside.
- In a mixing bowl, combine the Feta Cheese with egg, remaining parsley, and ½ teaspoon salt. Preheat oven to 375ºF.
- In a 9X13 pan, layer the lasagna in the following manner:
- Top lasagna with remaining mozzarella and Parmesan cheese. Cover with foil; to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated over for 25 minutes. Remove foil, and bake for another 25 minutes. Cool for 15 minutes before serving.
- Enjoy this delicious meal.
a. 1 1/2 Cup Meat Mixture
b. 6 lasagna noodles
c. Half of feta mixture
d. 1/3 of Mozzarella slices
e. 1 1/2 Cup Meat Mixture
f. 1/4 Cup Parmesan
g. Repeat a-g until all ingredients are used to assemble the lasagna