Description
A delicious Italian Lasagna recipe made with a soulful twist you’ll absolutely love. Packed with a rich, hearty meat sauce, a creamy sour cream-ricotta blend, and layers upon layers of perfectly melted cheeses.
Ingredients
Pasta
- 12 Lasagna Noodles
- 3 Qts Water
- 1 Tsp Salt
Meat Sauce
- 1 Lb Ground Beef
- 1 Lb Sweet Italian Sausage
- 6 Cups Of Traditional Tomato Sauce
- 1 Cup Baby Bella Mushrooms, finely chopped
- 1/2 Cup Yellow Onion, finely chopped
- 1/2 Cup Diced Tomatoes
- 1/4 Cup Tomato Paste
- 1 Tbs Sugar
- 2 Tsp Seasoning Salt
- 2 Tsp Adobo seasoning
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
Sour Cream-Ricotta Mixture
- 2 Cups Spinach, chopped
- 2 Cups Sour Cream
- 1 Cup Block Mozzarella Cheese, shredded
- 1/2 Cup Ricotta Cheese
- 1/2 Tsp Seasoning salt
- 1/2 Tsp Adobo seasoning
Cheese for layering
- 7 Cups Block Mozzarella cheese, shredded
- 4 Cups Block Yellow Sharp Cheddar cheese, shredded
- Parsley, for garnish (optional)
Instructions
- Place a large pot of water over high heat.
- Add the salt and Lasagna, and cook until al dente, about 20 minutes.
- Once done, drain the hot water and set aside.
- Meanwhile, place a large skillet over medium heat.
- Add the ground beef and sweet Italian sausage.
- Chop the meat up as finely as possible with two spatulas until browned, about 10 minutes.
- Drain the fat.
- Add the onions, mushrooms, 2 tsp of seasoning salt, and 2 tsp of Adobo, garlic powder, onion powder, Italian seasoning, and black pepper, then stir well.
- Continue cooking for another 5 minutes.
- Reduce to low heat.
- Add in the sauce, diced tomatoes, tomato paste, and sugar, then stir well.
- Simmer for 5 more minutes.
- Add the sour cream and ricotta to a medium-sized mixing bowl.
- Add 1/2 tsp seasoning salt and 1/2 tsp adobo seasoning.
- Add the spinach and 1 cup shredded Mozzarella, then stir well and set aside.
- Preheat oven to 350F.
- Layer the ingredients in a large Lasagna pan in this order: Add a little meat sauce, Lasagna noodles, sour cream mixture, Mozzarella and Cheddar, meat sauce, Lasagna noodles, sour cream mixture, Mozzarella and Cheddar, meat sauce, Lasagna noodles, meat sauce, and the remaining Mozzarella and Cheddar.
- Garnish the Lasagna with parsley flakes, and cover with aluminum foil.
- Place in the oven and bake for 40 minutes.
- Remove the aluminum foil and bake for 20 minutes.
Notes
- Portioning the Sauce and Cheese: When layering your Lasagna, make sure you don’t use up all the sauce and cheese in the middle layers. Make sure you save enough of both for the very top layer to ensure a golden, bubbly, cheese-sealed finish that keeps the noodles underneath from drying out.
- Slightly Overlap the Noodles: When placing your pasta layers, overlap the edges by about half an inch. This prevents the filling from leaking through gaps and acts like mortar to hold your slices sturdy and intact.
- Bake with a Foil Tent: Cover your Lasagna loosely with aluminum foil, leaving space between the aluminum foil and the cheese. Pro-Tip: Spray the underside of the foil lightly with cooking spray first so the melted cheese doesn’t stick to it and peel off when you uncover it!
- Resting is Mandatory: Let your baked Lasagna rest for at least 15 to 20 minutes before slicing. Cutting into it straight out of the oven will cause the layers to slide apart into a soupy mess. Resting allows it to stiffen, making it easier to slice.
Nutrition
- Serving Size: 10
