I just don’t even know what to do with myself anymore, might be best to just embrace the fact that I’ll probably gain 20 lbs by the time I’m done making all these delicious recipes.
This is another one that is now a favorite around here.
Trisha calls for sage flavored sausage, but we prefer maple, so that’s what I used. I also halved the recipe since it makes for 12 servings and that is just way too much for us.
But man alive, this is delicious. YUM!
Credit: Home Cooking with Trisha Yearwood
1 pound lean ground beef, chuck or round
1 pound sage-flavored sausage
1 medium onion, finely chopped
1 garlic clove, minced
2 Tablespoons olive oil
1 pound sliced pepperoni
1 (16-ounce) can tomatoes, diced or stewed
1 (12-ounce) can tomato paste
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon dried oregano
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated parmesan cheese
Preheat oven to 350 F.
In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
Cook and drain lasagna noodles according to package directions.
In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
Bake for 40 minutes or until lightly browned and bubbling.
Let stand for 15 minutes before serving.
Yield: 12 servings