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“This is a combination of a couple different recipes.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown ground beef and saugage, season to taste with salt and pepper, drain and set aside.
  2. Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
  3. Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor.
  4. Simmer on medium low for at least one hour, stirring occasionally.
  5. Mix corn starch with water and add to sauce, along with both cheeses to thicken.
  6. When cheese is incorporated, and sauce has thickened you're ready to begin assembling your lasagna.
  7. Mix eggs, ricotta, parmesan & parsley together.
  8. Put a small amount of sauce in bottom of 15x10x2 pan (just enough to cover the bottom) then put half lasagna noodles on top of sauce.
  9. Spread with 1/2 cheese mixture, meat & mozzarella, repeat the layers of pasta, cheese mixture & meat.
  10. Cover with foil and bake for 30 minutes @ 375°, uncover & add remaining mozzarella cheese, bake an additional 15 minutes. (I have also put in oven @ 250° for two hours then bump up temp to 375° for final 15 minutes to melt the additional mozzarella).
  11. Let stand 10 minutes before serving.

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