This Lasagna was probably the best I’ve ever had, and definitely the best I’ve ever made. You really can’t screw up lasagna no matter how hard you try, thus there are so many different recipes. The recipe I used came from my head and whatever I could find in the fridge.
The recipe is as follows:
- 3 lbs ground beef
- 1 onion
- 1 shallot
- 6 cloves garlic diced
- crushed red pepper flakes
- salt and pepper
- mushrooms
- 8oz package cream cheese
- ricotta cheese
- package shredded mozzarella
- package 6 cheese Italian cheese
- 2 big cans tomato sauce
- dried basil
- dried Italian seasoning
Fry up the hamburger, onions, garlic, shallot, in a skillet and season with salt, pepper, and red pepper flakes (I don’t give amounts because I don’t use any, flavor until it tastes good). In a separate pot, pour the tomato sauce and mix in the dry herbs and some red pepper flakes. Once the hamburger is browned, combine the majority of it with the tomato sauce but leave say 10% left in the skillet. Add your mushrooms to the skillet and simmer until tender, then add them and rest of hamburger to red sauce. Oh, and of course this whole time you’ve been boiling your noodles right :).
Now it’s time to create this monster. Spread some sauce across the bottom of a pan and add a layer of noodles to it. Now add some ricotta and cream cheese chunks to the layer, along with shredded Italian cheese mix. I was annoyed at how sticky and clumpy the ricotta and cream cheese was so I improvised and combined all the cheese (except the mozzarella) and melted it all together in a pot. Now you can spread the cheese out across every layer just like the tomato/meat sauce.
Throw the pan into the oven for half hour at 350. After a half hour, add the bag of mozzarella cheese to the top and finish in the oven until cheese is melted. Enjoy, and workout for 5 hours the next day.
