Katie's American Lasagne

Katie's American Lasagne

This is simply the best lasagna recipe you will ever taste. Katie is the lasagne master, and has let me copy down the recipe and share with you all. I purchased a Wagner baking pan at an auction recently and this was the first meal we cooked in it.
Servings

12

Prep time

60 min

Ingredients

 Sauce
  • 1 ½ lbs ground beef
  • 1 yellow onion
  • 2 cloves garlic, minced
  • 1 ½ tbsp fresh basil
  • 1 tsp dried oregano
  • 2 tbsp brown sugar
  • 1 ½ tsp kosher salt
  • 1 14.5 oz can petite diced tomatoes
  • 1 14.5 oz can crushed tomatoes
  • 1 6 oz can of tomato paste 
 Ricotta Mixture
  • 2 eggs beaten
  • 1 pint skim ricotta cheese
  • ½ cup grated parmesan cheese
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 1 lb mozzarella cheese, shredded
  • 2 tbsp grated parmesan cheese

Preparation
Lasagna Sauce – In a Dutch oven or large pot, brown ground beef, onion and garlic. Drain the fat. Mix in basil, oregano, brown sugar, salt, diced tomatoes, crushed tomatoes and tomato paste. Simmer for 45 minutes. Prepare sauce up to at least 24 hours in advance. Refrigerate until ready to use.

Preheat 375°. Bring a large pot of lightly salted water to boil. Add lasagna noodles, and cook for 5-8 minutes, or until al dente (follow instructions on the box). Drain. Lay noodles flat on towels and blot to dry.

Ricotta Mixture – In a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley, and 1 tbsp salt.
Grease bottom of 9” X 13” baking dish. Cover noodles with ½ of the ricotta mixture, ¼⅓ of the mozzarella cheese, and ⅓ of the sauce. Repeat. Top with remaining noodles, sauce and mozzarella. Sprinkle additional 2 tsp parmesan cheese over the top.

Prepare up to two days in advance, and chill covered in a refrigerator until ready to bake. Increase baking time by an additional 15 minutes.

Preheat oven to 375°.

Bake in preheated oven for 30 minutes. Let stand 10 minutes before serving.

Tip: Double the sauce, and use as a pasta sauce for another dinner.

Cook Time: Prep Time: 30 minutes, 30 minutes cook time 

Source: Katie Parsons (The Cast Iron Chef’s better half). © Copyright 2020 The Cast Iron Chef, Inc.
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