Venango County Recipe of the Day: Lori’s Lasagna

| July 10, 2017

franklin & lasagnaA recipe submitted by Lori Goralczyk. Sponsored by Franklin-Oil Region Credit Union.

Lori’s Lasagna

Ingredients

9 uncooked lasagna noodles
non-stick cooking spray
1 pound Italian pork sausage
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 – 28 oz. can crushed tomatoes
1 – 14.5 oz. can diced tomatoes with basil, garlic and oregano, undrained
1/2 tsp. ground black pepper, divided
1/4 tsp. salt
2 cups ricotta cheese
1 cup shredded Romano cheese, divided
2 eggs, beaten
3 cups shredded part-skim mozzarella cheese, divided

Directions

~Preheat oven to 350°.

~Cook lasagna noodles according to package directions. Drain and rinse with cool water.

~Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add sausage and ground chuck. Cook and stir for five minutes to crumble meat. Add onion and garlic to pan. Continue cooking eight to 10 minutes.

~Drain meat mixture well. Add crushed and undrained tomatoes, 1/4 teaspoon pepper, and salt. Bring meat mixture to a boil. Reduce heat. Cook uncovered over medium-low heat 10 minutes, stirring occasionally.

~Place ricotta, 3/4 cup of the Romano cheese, eggs, and remaining pepper in medium bowl. Blend well. Set aside.

~Spray 13×9″ glass baking dish with cooking spray. Spread one cup meat sauce evenly over bottom of dish. Place three lasagna noodles over sauce. Top with two cups meat sauce, half of ricotta cheese mixture, and one cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

~Cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes.

~Let stand 10 minutes before serving.

~Submitted by Lori Goralczyk.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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