The Chef

Lasagna

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“You’ll eat it….You’ll eat it and like it”

Everyone has a memory of a disastrous attempt at cooking a meal at least once. The first time I made lasagna, I made the unfortunate accident of thinking I had bought no-boil noodles…I didn’t..So, my lasagna was crunchy..very crunchy. J and I still laugh to this day about it, but I’ll always defend my crunchy lasagna to his raw meatloaf! (Ew Ew Ew!!)
Since then, my lasagna has been delicious and “crunch free.” Hope you enjoy!! 🙂

Lasagna:
1/2 lb. Ground Beef
1/2 lb. Ground Sausage
9-12 Lasagna noodles (Depending on how many layers you’ll have)
1 Package Mozzarella Cheese, Finely Shredded
Cottage Cheese Or Ricotta Cheese (Optional)

Homemade Marinara Sauce:
1 Large can (1lb) of Tomato Sauce
1 14.5 oz can of Petite Cut Diced Tomatoes OR Fire Roasted
1 6 oz can Tomato Paste
1 tsp. Basil
1/2 tsp. Garlic Powder
1/2 tsp Onion salt
1/2 thyme
1/2 tsp Oregano
Fresh Flat Leaf Parsley, Finely Chopped

Preheat oven to 350 Degrees.
Cook beef and sausage until cooked through. Add all marinara sauce ingredients to pan with meat. Stir as needed, cover, and simmer.
Boil lasagna noodles until done, drain. Add a small amount of sauce on bottom of casserole dish to help keep noodles from sticking. Start building: Noodles, sauce and meat, cheeses, and repeat. Cover with foil and bake for 20 minutes, until cheese is melted and gooey. Enjoy layers of deliciousness!!! 🙂

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