Fantastic!! Tweaked it my way....smashed and diced 2 garlic cloves, chopped 1 small onion, sautéed in a drizzle of olive oil. Added 3 slices of pancetta (diced with handy kitchen scissors)....added 1lb of fresh sweet sausage from local deli (removed from casings and chopped up in small bits with scissors....EVERYONE needs kitchen scissors!)
Browned sausage well, then added about 2 lbs chuck and pork (had my butcher grind meat about 2/3 beef and 1/3 pork). Cooked all meats well and added a sprinkle of dry seasonings mixture, 1/2 packet Sazon Goya, sprinkle of dried basil, 1 Tbsp sugar, about 6 ozs of homemade jarred tomato sauce, only one 28 oz can peeled/diced tomatoes, and one small can of tomato paste. Meat cooked an hour or slightly more. In a large bowl, combine 1 1/2 pound ricotta cheese, chopped 1lb
Pollyo whole milk low moisture mozzarella, 2 beaten eggs and a sprinkle of salt. Boiled pot of water and let noodles cook only 5 minutes or so and placed them in cold water. In 9 x 13 non stick coated pan, covered bottom of pan with my plain tomato sauce, noodles, cheese mixture (spread with spatula...but tricky), then meat/sauce combo. I reserved about 2 cups shredded mozzarella to sprinkle between layers. I assembled 3 layers and was left with meat mixture. I spread that on top last layer along with final mozzarella sprinkle. I went to town on this, but worth the trouble. My family was eating seconds....hadn't made lasagna in about 4 years. Wonderful!!
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Fantastic!! Tweaked it my way....smashed and diced 2 garlic cloves, chopped 1 small onion,...