4th June 2009
This is good, good stuff. My mother-in-law makes delicious, traditional lasagna. And when I saw the beautiful Taylor Lane putting this all together in my kitchen tonight, I wasn’t sure I’d like it, as I don’t like too much onion and I REALLY don’t like sausage. But the sauce is amazing, and the *secret* ingredient of sour cream instead of ricotta gives a really great twist to the already deep flavor. (How’s that for a food review? Good food is inspiring!)
And I’ve always thought lasagna just was NOT worth the effort to make, because let’s face it… it is definitely time-consuming. You can buy good-tasting lasagna or get it at a restaurant. But this just may have convinced me that I’ll make it, as this recipe is perfect for doubling so you’ll have another whole delicious pan for later.
Try it… I promise no matter what lasagna you LOVE, this one will impress you!
Lasagna ala Lane
- 1-14.5 oz can of diced tomatoes (We used Muir Glen No-Salt-Added Fire Roasted)
- 1-15 oz can of tomato sauce
- 1 tsp salt
- 1 1/2 tsp dried oregano
- 1/8 tsp black pepper
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1 tsp sugar
- 1 cup chopped onion (we used half a yellow onion)
- 1 garlic clove, minced
- 1/2 lb ground chuck beef
- 1/2 lb regular sausage
- 1 cup (8oz) sour cream
- 1/2 lb grated mozzarella cheese
- 1/2 c grated Parmesan
- 7 lasagna strips
In a skillet, saute onion and garlic in oil until lightly browned. Add the beef and sausage, and cook until browned.
In a large saucepan, combine tomatoes and next 7 ingredients. Begin simmering uncovered. Combine meat and sauce mixtures and simmer uncovered for 1 hour on low heat. (You can make ahead and freeze. Or this would make a delicious spaghetti sauce.)
Cook the lasagna noodles, drain, rinse and separate. In the bottom of a 2 1/2qt dish (we used a 9×13″ pan, but you could use a square pan as well), criss-cross layer the noodles. Top with half the meat sauce, half of the sour cream, 1/3 of the mozzarella cheese, and half the Parmesan cheese. Repeat one more layer and end with remaining mozzarella cheese on top.
Cover with a tin foil tent and bake at 350 degrees for 30 minutes. Uncover and bake for 20 more minutes to brown the cheese.