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
- 4–1/2 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 Tsp Seasoning salt
- 1 Tsp Adobo seasoning
Cheese for layering
- 5 Cups Block Mozzarella cheese, shredded
- 4 Cups Block Yellow Sharp Cheddar cheese, shredded
Cheese for the top
- 1 Cup Block Mozzarella cheese, shredded
- 1 Cup Block Yellow Sharp Cheddar cheese, shredded
- 1/2 Tsp Parsley
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 15 minutes.
- Drain the fat.
- Add the chopped 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.
- Add in the sauce, diced tomatoes, tomato paste, and sugar, then stir well.
- Simmer for 5 more minutes.
- Shred the block Mozzarella and Cheddar cheese.
- Set aside 1 cup of Mozzarella cheese.
- Add 6 cups of shredded Mozzarella and 5 cups of shredded Cheddar cheese to a large mixing bowl.
- Combine the cheese to create a Mozzarella Cheddar cheese blend.
- Set aside 2 cups of the Mozzarella Cheddar cheese blend for the very top.
- Chop up the spinach and add it to a medium mixing bowl.
- Add the sour cream, ricotta, and 1 cup of shredded Mozzarella cheese.
- Add 1 tsp seasoning salt and 1 tsp adobo, 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 blend, meat sauce, Lasagna noodles, sour cream mixture, Mozzarella and Cheddar blend, meat sauce, Lasagna noodles, meat sauce, and then top with 2 cups of Mozzarella and Cheddar blend.
- Garnish the Lasagna with parsley flakes, and cover with aluminum foil.
- Bake the Lasagna covered for 30 minutes.
- Remove the aluminum foil and bake uncovered for 30 minutes.
Nutrition
- Serving Size: 10
