Lasagna Beef and Sausage Shotgun Red

This Meat Lasagna Recipe Is Fit For The Gods

A rich beef & sausage meat sauce is made past first browning them with garlic & onion, then slowly simmering with store-bought pasta sauce, juicy Italian tomatoes, flavourful herbs, and of course, a generous splash of dry out red wine! Layered with lasagna and a trio of cheese – stringy mozzarella, strong Parmesan & creamy cottage […]

By Just Wines

A rich beefiness & sausage meat sauce is made by first browning them with garlic & onion, and so slowly simmering with shop-bought pasta sauce, juicy Italian tomatoes, flavourful herbs, and of course, a generous splash of dry out ruby vino! Layered with lasagna and a trio of cheese – stringy mozzarella, strong Parmesan & creamy cottage cheese – it is then broiled to bubbly goodness!

Meat Lasagna Recipe

• nine Lasagna Sheets cooked as per package instructions
• 700 gn Minced lean beef
• 250 gm Italian sausage Yous can opt for mild/ sweet or hot; either is fine.
• 400 gm Pasta sauce one Jar
• 400 gm Diced Italian tomatoes 1 Can
• 250 ml Pinot Noir or Shiraz 1 Loving cup
• 200 X ii gm Cottage cheese tubs
• 195 gm Mozzarella cheese 7/4 cup
• one 10 100gm handbag Grated Parmesan cheese
• two Eggs – browbeaten
• 1 Onion – peeled and finely chopped
• 2 Garlic cloves – peeled and minced/ grated
• 7.vi gm Finely chopped parsley leaves and stalks 2 tbsp
• 2 gm Dried oregano leaves two tbsp
• 0.seven gm Dried basil leaves 1 tbsp
• A generous pinch of chilli flakes – Optional
• Salt and pepper to sense of taste
• Cooking spray or melted butter, for greasing

1.  In a large bowl, thoroughly combine the beef, sausage meat, onion and garlic.

2. Brown the meat in a large cast fe pan or frying pan. It's the all-time to do this in batches – just spread a sparse layer over the hot surface of the pan and once the side touching the base browns, break the meat upwardly, aging & browning it all over. If there are whatsoever pan juices, reduce the heat to low and cook until dry. Drain excess fat. Remove the browned meat to a clean bowl. Repeat.

3. Transfer the meat to a big saucepan and add the pasta sauce, tomatoes (forth with their juice), wine, oregano and basil. Identify on low oestrus. Flavor with salt and pepper, remembering that the sausage meat and pasta sauce had their own seasonings. Cover and cook until thick, for about an hr.

4. In the meanwhile, take the cottage cheese, Parmesan cheese, eggs and parsley in a bowl. Sprinkle with chilli flakes if you can stand the heat, pepper if you lot can't. Mix well and ready aside.

5. Start assembling the dish one time the sauce is washed. Grease a xiii x nine x 2-inch baking dish. Spoon enough meat sauce to embrace the base. And so arrange 3 lasagna sheets in a layer. Liberally spread the cheese and egg mixture over the pasta and follow with a generous sprinkling of mozzarella. Repeat the layers until you have used all the lasagna. (The topmost layer will be of mozzarella cheese.)

6. Preheat your oven to 375°F/ 190°C/ gas mark v. As information technology heats, cover the baking dish with aluminium foil.

7. Bake for about 40 minutes, during which the cheeses will melt and infuse their milkiness into the sauce. And then remove the foil and bake uncovered for xv minutes to get a browned top. (You can also identify it under a hot grill for a couple of minutes.)

8. Let the preparation remainder for 10 minutes. Serve.

Italian sausage is pork meat and fat that is primarily seasoned with fennel. It is also flavoured with vino vinegar, garlic powder, pepper, onion powder and stale herbs, i.e. parsley, basil, oregano & thyme.

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Source: https://justwines.com.au/blog/this-meat-lasagna-recipe-is-fit-for-the-gods/

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