Baked Meat Lasagna

Baked Meat Lasagna

Herbs /Spices/Seasonings

    6 large sprigs/stems Fresh basil - chopped fine - divided
    2 (1/4 oz) plastic box Fresh oregano - chopped fine - divided
    2 (1/4 oz) plastic box Fresh Italian (flat leaf) parsley - chopped fine - divided
    Garlic powder - to personal taste
    Onion powder - to personal taste
    Adobo seasoning - to personal taste
    Accent (or MSG) - to personal taste - optional
    Ground Sea Salt - to personal taste
    Ground peppercorns - to personal taste
    Ground hot pepper flakes - to personal taste
    Dry thyme - to personal taste
    Dry rosemary - to personal taste
    Ground Sea Salt - to personal taste
    Ground peppercorns - to personal taste
    1 Tbls sugar
    6 large cloves Fresh garlic - chopped or grated fine - divided
    1 medium Onion - chopped fine - divided 



Meat Prep

    1 lb sweet Italian sausage - removed from casing and crumbled
    1 lb lean ground beef 



    Place sausage, ground beef, 1/2 the onion, 1/2 the garlic cloves, 1/2 the basil, 1/2 the oregano, 1/3 the parsley and dry spices to taste in pan.
    Cook over medium heat stirring and breaking up meat till it is a small to medium crumble.
    Cook till browned and cooked through. 



Cheese Filling Prep

    2 lb ricotta cheese
    1/2 lb. Mozzarella cheese - shredded
    2 raw egg - beaten
    1/4 lb. Grated Parmesan cheese - freshly grated
    1/4 lb. Grated Romano - freshly grated 



    In a mixing bowl, combine ricotta cheese, raw eggs, 1/3 the parsley, sea salt & peppercorns, 1/2 lb. mozzarella cheese, 1/4 lb. Romano cheese and 1/4 lb. Parmesan cheese; mix well. 



Sauce Prep

    2 (28 ounce) can plain tomato sauce
    1/2 sauce can (14 oz) of burgundy wine 



    In pot sauté the other half of the onion and garlic in olive oil.
    Stir tomato sauce and wine.
    Season with sugar, 1/2 the basil, 1/2 the oregano, 1/3 the parsley, salt, pepper and hot pepper flakes to taste.
    Simmer 30 minutes or till raw taste is gone, stirring occasionally.
    Add more wine and/or water if necessary.
    Taste and correct seasoning if necessary. 



Additional Ingredients for Layers

    8 oz. Can mushrooms - stems and pieces; drained
    2 Hard boiled eggs - peeled and cubed (my mom always put them in)
    1/4 lb. Grated Parmesan cheese - freshly grated
    1/4 lb. Grated Romano - freshly grated
    1/2 lb. Mozzarella cheese - shredded 



    Extra virgin olive oil - just enough till coat pot
    1 (8 oz) box Oven ready (no boil) lasagna noodles (See note below)
    Non stick cooking spray
    Non stick foil 



Note:

May use 1 lb traditional lasagna noodles:
Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Stir frequently. Drain noodles, and rinse with cold water.

Preheat oven to 375°F.

To assemble:

    Spray bottom and sides of a 9x13x3 inch baking dish
    Spread thin layer of over the bottom of baking dish.
    Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.
    Evenly spread with 1/3 of the ricotta cheese mixture.
    Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.
    Evenly spread 1/3 of the meat mixture.
    Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.
    Spread thin layer of sauce over cheeses.
    Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.
    Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese). 



Bake in preheated oven for 30 minutes.
Remove foil, and bake an additional 20 minutes or till nicely browned.
Let stand for 15 minutes to set before serving.


Arrange 3 oven ready noodles crosswise in pan, not touching each other or the sides of pan (boiled noodles lengthwise) over sauce.


Evenly spread with 1/3 of the ricotta cheese mixture.
Evenly sprinkle 1/3 of chopped eggs and 1/3 of the mushrooms.



Evenly spread 1/3 of the meat mixture.



Top with 1/4 of the remaining mozzarella, 1/4 of the remaining Romano cheese, 1/4 of the remaining parmesan cheese.


Spread thin layer of sauce over cheeses.



Repeat layers ending with noodles, and top with a layer of sauce and remaining 1/4 mozzarella, 1/4 Romano and 1/4 Parmesan cheeses.


Cover with non-stick foil or spray regular foil with cooking spray to prevent cheese from sticking (or make sure the foil does not touch the cheese).
Bake in preheated oven for 30 minutes.


Remove foil, and bake an additional 20 minutes or till nicely browned.


Let stand for 15 minutes to set before serving.