2x3 Homemade Lasagna
Two meats, three cheese, lots of pasta and red sauce - my lasagna!
Equipment
- 14x10 Aluminum Lasagna Pan
- Aluminum Foil
Ingredients
- 18 Oven Ready Lasagna Sheets
- 4 cups Mozzarella Cheese shredded
- 1 cup Parmesan Cheese shredded
- 1 tsp Parsley
For the Red Sauce
- 2 tbsp Avocado Oil
- 1 small Yellow Onion diced
- 4 Garlic Cloves minced
- 2 tsp Italian Seasoning divided
- 2 tsp Red Pepper Flakes divided
- 1 lb Ground Beef
- 2 28oz can Crushed Tomatoes
- 1 15oz can Tomato Puree
- 1 tsp Fennel Seeds
- 1 tsp Parsley
- 1 tbsp Hot Honey
For the Ricotta Mixture
- 1 lb Italian Sausage
- 30 oz Ricotta Cheese
- 1 cup Parmesan Cheese shredded
- 1 tsp Garlic Powder
- 1 tsp Parsley
Instructions
- In a saute pan over medium-high heat, add Italian Sausage. Cook and crumble until no longer pink. Remove from heat and let cool.
- In a large saute pan over medium-high heat, add oil, onions, 1 teaspoon red pepper flakes, 1 teaspoon Italian seasoning and garlic. Cook for 3 minutes then add ground beef. Cook and crumble until no longer pink. Reduce heat to medium and add tomatoes, honey and remaining seasonings for the red sauce. Stir to combine and reduce heat to medium-low. Let simmer for 20 minutes.
- Preheat oven to 350degF.
- Add ricotta cheese, parmesan cheese, garlic powder, and parsley to cooked Italian sausage and stir to thoroughly combine.
- Ladle a portion of sauce into bottom of aluminum pan. Spread 6 sheets of lasagna pasta with ricotta mix and place in a single layer in pan. Ladle more sauce on top of ricotta mix. Sprinkle with 1 cup of mozzarella cheese. Repeat layers from pasta sheets to mozzarella cheese. Layer 6 more sheets of pasta. Ladle on remaining sauce. Sprinkle with remaining mozzarella, parmesan cheese, and parsley. Loosely cover with aluminum foil and bake in oven for 60 minutes. Let site for at least 5 minutes before serving.
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