Time
prep 0:30
total 1:00
Ingredients
| 1-1/2 qt. | ricotta cheese | | 1-1/2 lb. | ground beef | | 1-1/2 lb. | ground sausage | | 2 lbs. | shredded Mozzarella cheese | | 2 cloves | garlic, diced | | 2 qt. | tomato sauce | | 4 sprinkles | Goya Adobo (1 per layer) | | 2 handfuls | shredded Parmesan cheese | | 1 | onion, diced | | 1 | pepper, diced | | 2 handfuls | fresh spinach leaves, shredded | | 2 lbs. | lasagne (store-bought or | | home made) | | 1 | egg | | 2 dashes | black pepper | | 4 dashes | oregano (2 dashes every other layer) | | 2 dashes | ground fresh parsley (1 dash every layer) | | Salt, to taste |
4 Recipe Reviews
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Make sure you have a big enough pan...and stomach!! It was delicious and big! The best lasagne I ever had!
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YAY! THANK YOU! TOOK ME FOREVER TO GET BACK ON HERE TO SAY THAT! LMAO!
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Instructions
Bring water to a boil with a teaspoon of olive oil and a dash of salt, add noodles let cook until al dente. Meanwhile, in large mixing bowl add ricotta, egg and 2 dashes black pepper; mix well with wooden spoon and set aside.
When noodles are done, strain and immediately rinse with cool water (to keep from sticking). Dice onion, pepper and garlic cloves. Shred spinach leaves. Put sauce into medium size bowl, then add the onion, pepper and garlic and mix well.
Put large skillet over medium/high heat. Add ground beef and sausage; cook until browned. Pre-heat the oven to 350°F.
In large 10-1/2x13-inch baking pan, add a thin layer of sauce then layer noodles lengthwise, leaving no spaces. Add another layer of sauce, a layer of meat, a layer of ricotta cheese, a layer of Mozzarella Cheese, a sprinkle of Goya Adobo, a thin layer of spinach leaves, a layer of parsley and oregano, a layer of shredded Parmesan cheese and more sauce. Continue building layers until just above the top of the pan, ending with a noodle layer, sauce and Mozzarella cheese on top.
Place in oven and bake for 45 minutes. When done, immediately remove and place on cooling surface for half an hour until cooled (or it will ooze all over the place when cutting). Have Fun!!!
Author's Comments
This is a recipe that came straight from my grandmother, a true Italian. It's a big one so beware! And most importantly have fun!
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