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Momma Donna's Meat Sauce Lasagna
Jennifer Bruce, Momma Donna, Miss Sheila and Shotgun Red
Preheat oven to 375
In a large saucepan brown the ground beef and Italian sausage (remove the casing from Italian sausage and break it up with spoon along with ground beef).
Add chopped onion and garlic and then season with salt, pepper and a little garlic salt. Pour in your jars of sauce and add basil, red pepper, and sugar.
Let simmer while you are cooking the lasagna noodles.
In a 5 qt stock pot bring water to almost a boil and add about 1 tbs of salt and lasagna noodles. Only cook lasagna noodles about 6 min or until al dente.
Drain and rinse with cold water and drain again.
In a large bowl, mix the ricotta cheese, egg, 1 cup grated Parmesan cheese, parsley and 1 tsp pepper. Oil or spray a deep dish casserole dish (We used a 6qt deep dish).
Add some meat sauce and spread it thinly then add your first layer of lasagna noodles slightly overlapping.
Spread 1/2 of ricotta mixture evenly, add about 1 1/2 cups of sauce then Mozzarella and Parmesan cheeses. Make another layer starting with lasagna noodles, then ricotta mixture, sauce and cheeses. Finish with lasagna noodles, spread with sauce then sprinkle with Mozzarella and Parmesan cheeses. Cover with sheet of parchment paper first then a sheet of foil.
Bake at 375 degrees for 40 minutes then remove foil and parchment paper and bake another 20 minutes or until cheese is melted, bubbling and golden brown around the edges.
Remove from oven and let rest for about 20 minutes before slicing and serving.
Yum Yum.... this is absolutely delicious....you’re going to love it! — Momma Donna
Aunt Lori's Homemade Goulash!
2 lbs. of ground 80/20/ beef (drained)
1/2 tsp salt
1 tsp. pepper
1 bell pepper (diced)
1 large sweet onion (diced)
1 can of diced tomatoes 14.5 oz. can
1 can of stewed tomatoes 14.5 oz. can
24 oz. (can or jar) of pasta sauce
3 cups of beef broth
1 tbsp. Italian seasoning
1 tbsp. paprika
1 tbsp. minced garlic
1 tbsp. chopped basil
1 tsp. chili powder
1 tsp. soy sauce
1 tsp. Worcestershire sauce
2 bay leaves
Brown 2 lbs. of ground 80/20/ beef and drain.
When browning the meat add 1/2 tsp salt and 1 tsp pepper In a dutch oven with a little olive oil put the meat
And then add: 1 large sweet onion (diced) & 1 bell pepper (diced).
Cook until the onion and bell pepper soften a bit.
Add 1 can of diced tomatoes and 1 can of stewed tomatoes. both
are 14.5 oz. cans.
Then add a 24 oz. (can or jar) of pasta sauce.
Then add: 1 tbsp. Italian seasoning, 1 tbsp. paprika, 1 tbsp.
minced garlic, 1 tbsp. chopped basil, 1 tsp. chili powder, 1 tsp.
soy sauce, 1 tsp. Worcestershire sauce.
Now add 3 cups of beef broth.
Then toss in 2 bay leaves.
Mix... then simmer everything for 25 minutes.
Now add a (1 lb. box) of large elbow macaroni.
Stir well and simmer for another 25 minutes.
Optional: You can add 1 tsp. of sugar if you like. (optional) (Salt and pepper to taste and serve) Easy on the salt because the soy sauce has a good amount)