mary berry sausage meat lasagne

sausage meat lasagne

Basic ingredients for sausage meat lasagne

  • 1 box (1/2 lb) for Meat Sauce (Bolognese Sauce)
  • Dried lasagna noodles, cooked al genre
  • 1lb ground beef
  • 1lb ground veal
  • 1lb pork sausage, removed and chopped
  • 2 tablespoons olive oils
  • 1 can tomato paste (228-ounce)
  • 1 cup red wine
  • 2 cups beef broth
  • 2 cans of chopped tomatoes
  • 2 cans of chopped basil
  • 2 cans of dried bay leaves
  • 2 cups beef stock
  • 2 cans of chopped tomatoes
  • 2 cans of chopped basil
  • 2 cans salt and 2 cups beef stock
  • 2 cans of dried basil
  • 1 teaspoon sugar Sprinkle with red pepper flakes (optional).
  • Ricotta filling: 1 (2-pound) container of whole milk ricotta Cheese
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup chopped fresh Parsley
  • 2 eggs Salt
  • 1 block (16 oz.) for topping and filling mozzarella, shredded

How to make sausage meat lasagne

  • You can use a medium-sized pot. Heat the olive oil on medium heat. Sauté the sausage in olive oil until it is browned and crumbly. Add the ground beef or ground pork.
  • Add the ground beef and pork. Season with salt and pepper. Brown the meat for a while, breaking it up with a wooden spoon. However, you want to keep it chunky. After this, the meat has been browned, add the onion, garlic, celery, and carrots. Add salt and pepper to taste.
  • Sauté the vegetables until softened, approximately 3-4 minutes. Turn up the heat and add wine. Stir and scrape any brown bits from the bottom of your pan. After this, reduce this heat to low and add this beef stock, crushed tomatoes, and tomato paste. Now add fresh basil, bay leaves, and tomato paste.
  • After this, let the sauce simmer covered on low heat, stirring occasionally, for approximately 1 hour. Preheat the oven to 350°F. Next, boil some salted water and cook the pasta for 5 minutes. Drain the pasta in a strainer, then rinse under cold water. Now To prevent the pasta from sticking together, place it in a bowl. Set aside.
  • Make the filling by mixing ricotta with eggs, Parmesan, and parsley in a bowl. Season with salt and pepper.
  • To Assemble: Now Spray a 9 x 13 baking sheet with cooking spray. Place a thin layer of meat sauce on the bottom. As roof shingles, cover the baking pan with lasagna noodles in a row. Sprinkle 1/2 of the ricotta sauce on top of the noodles.
  • After this, add 1/3 of the mozzarella cheese and a light sprinkle of Parmesan cheese. Continue with another layer of sauce. Next, layer the noodles in an opposite direction and trim them so they fit in the pan.
  • Spread 1/3 of the ricotta cheese mixture over the noodles. Sprinkle with Parmesan, then add another layer of sauce. The noodles should run the length of your pan. Add more sauce to the pan and sprinkle with Parmesan cheese. Bake for 40 minutes, or until bubbly and crispy.
  • Take out of the oven. Cover the lasagna with the remaining mozzarella and place it back in the oven for about 10-15 minutes. Bake until cheese is melted. Now Allow cooling in the pan for between 20-30 minutes. Slice and serve.

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