Do you love lasagna? I do.
So much so that I have two versions of it. They aren’t really that different, to be honest.
My first one I posted uses Italian sausage, and I understand that a lot of folks don’t like Italian sausage so I wanted to post my all beef recipe as well. It uses only ground beef, and you just put more seasonings in to make up for the flavor missing from having the Italian sausage.
All that matters to me is that it is not dry, so it has to be saucy and have a creamy, cheesy filling!
2 lbs ground beef
1.5 cups onion diced
1/2 cup celery diced
1 cup bell pepper diced
2 tbsp garlic powder
4 tbsp basil
1 tbsp ground oregano
1 tsp ground thyme
1 tbsp salt
1 tbsp pepper
4 tbsp sugar
3 lb ricotta (4.5 cups)
2 tbsp salt
1 tsp pepper
1 cup parmesan
28 oz Delallo crushed tomatoes
28 oz Delallo whole tomatoes
Start with your ground meat mixture:
In a large sautee pan, start browning your ground beef
Add in the onions, celery and bell peppers
Cook down until soft
Mix around until beef is all browned
Add the tomatoes
Allow it to simmer down until the tomatoes are soft and are easy to smash with the back of a wooden spoon
Set it aside and allow it to cool
Make the cheese mixture:
Add the eggs, ricotta, parmesan, salt and pepper in a bowl and mix
Start layering your stack!
Sauce on the bottom of a baking pan
Top with mozzarella and cover with foil
Bake for one hour