Ingredients for Lasagna Supremo The Best Lasagna Ever
- Lasagna Noodle
- 1 lb ground beef
- 1/2 lb ground pork
- 1 lb Italian sausage (removed from casings)
- Button Mushroom
- 1 medium onion, chopped
- Garlic Cloves
- 1 tablespoon sugar
- 1 teaspoon salt (plus additional to taste for ricotta and sauce)
- Dried Basil
- Fennel Seed
- Ground Black Pepper
- 2 large eggs
- 15 ounces ricotta cheese
- Dried Parsley Flakes
- Black Olives
- About 2 cups shredded mozzarella cheese
- About 1 cup grated Parmesan cheese
- Crushed Tomatoes
- 6 oz (1 can) Hunt's tomato paste
- Stewed Tomatoes
- Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1/2 small shallot, diced
- Dried Oregano
- Dried Italian Seasoning
- Granulated Sugar
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How to Make Lasagna Supremo The Best Lasagna Ever
- **Prepare the Lasagna Noodles:** Cook lasagna noodles according to package directions. Drain and set aside.
- **Make the Meat Sauce:** Brown 1 lb ground beef and 1/2 lb ground pork in a large skillet over medium-high heat. Drain off excess fat.
- **Sauté Aromatics:** Add 1 medium onion (chopped) and 4 cloves garlic (minced) to the skillet. Cook for 5 minutes, stirring frequently.
- **Simmer the Sauce:** Stir in 1 tbsp sugar, 1 tsp salt, 1 tbsp dried basil, 1 tsp fennel seeds, 1/2 tsp black pepper, and 28 oz (2 x 14 oz cans) Hunt's crushed tomatoes and 6 oz (1 can) tomato paste. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- **Cook the Sausage:** While the sauce simmers, cook 1 lb Italian sausage (removed from casings) in a skillet or by boiling in water. Slice thinly crosswise and set aside.
- **Prepare the Ricotta Mixture:** In a large bowl, combine 15 oz ricotta cheese, 2 large eggs, 1/4 cup chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper.
- **Assemble the Lasagna:** Preheat oven to 375°F (190°C). Lightly grease a 13x9 inch baking dish with cooking spray.
- **Layer the Ingredients:** Spread 1/3 of the meat sauce in the bottom of the baking dish. Top with 1/3 of the lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the sliced sausage, 1/3 cup sliced black olives, 1 cup sliced mushrooms, 1/3 of the shredded mozzarella cheese (about 2 cups), and 1/3 of the grated Parmesan cheese (about 1 cup).
- **Repeat Layers:** Repeat layers two more times, ending with a layer of mozzarella and Parmesan cheese.
- **Bake the Lasagna:** Cover the baking dish with aluminum foil, leaving a small space between the foil and the lasagna to allow steam to escape. Bake for 25 minutes.
- **Finish Baking:** Remove the foil and bake for another 25 minutes, or until bubbly and golden brown.
- **Rest and Serve:** Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
- **Marinara Sauce (Optional, if not using store-bought):**
- In a large pot, combine 28 oz (2 x 14 oz cans) Hunt's crushed tomatoes, 6 oz (1 can) tomato paste, 2 tbsp extra virgin olive oil, 4 cloves garlic (sliced), 1/2 small shallot (diced), 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes, salt and pepper to taste.
- Bring to a simmer over medium heat, stirring occasionally. Cook for 1-2 hours, or until thickened. Do not strain.
Nutrition Information (Approximate per serving)
Sodium
121 g
Sugar
56g
Fat
148g
Carbs
26g
