Wednesday, March 5, 2014

Creamy Lasagna


For the longest time, I am at awe on how some Moms prepared best tasting lasagnas.  This is one of my favorites and I used to order this whenever I dine at any Greenwhich branch.  I really love their creamy lasagna, it tastes heavenly!  I promised myself that I will try to make the best lasagna ever and I've been scouting from some recipes online.  The latest I got was from  I noticed that recipes consist of some ingredients that's quite hard to find in supermarkets, so I continue to search for more recipes and I settled for this one from

  • 9 lasagna noodles
  • 1-1/4 pounds Ground Italian Sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
  4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.Yield: 12 servings.

I am quite excited to try my own version of lasagna especially that school break is fast approaching.  I have to prepare more new recipes at home so we could enjoy our "food trip" especially that hubby is coming home for a vacation soon. 

Wish me luck!

1 comment:

  1. That looks so divine Teh, Krizz! I love lasagna too! I only baked it once in the baking school at hindi na naulit. LOL! Who knows maybe one day I'll have the luxury of time to experiment on cooking and baking.

    I haven't been here in a long time. Like I vowed, I am here and I can only hope I could get to do it more frequently.



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