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Hearty Meat Lasagna and Dipping Oil

Carrian Cheney | Oh, Sweet Basil
  • 85 minutes
  • Serves 1

INGREDIENTS

1/3 cup

extra virgin olive oil

1/2 tsp

finely chopped parsley

1/2 tsp

finely chopped oregano

1/2 tsp

finely chopped rosemary

1 tbsp

finely chopped basil

1/4 tsp

crushed dried red pepper

1 clove

garlic, minced

1/4 tsp

kosher salt (or to taste and for some reason we always add a little more)

fresh ground black pepper

1 tbsp

Olive Oil

1

Medium Onion, Chopped fine (I used 3/4)

6

Medium Cloves of garlic, minced or pressed

1 lb

meat loaf mix or 1/3 each ground veal, pork and beef chuck (We sometimes do that or we prefer 1/2 pound sweet Italian sausage and 1/2 pound ground turkey)

1/2 tsp

Salt

1/2 tsp

fresh ground black pepper

1/4 cup

Heavy Cream

1 can

Pureed Tomatoes (28 oz)

1 can

Diced Tomatoes, drained (28 oz)

15 oz

Whole Milk Ricotta (We use Part Skim)

2 1/2 oz

Parmesan Cheese ( We use 1 1/2 cups fresh parm)

1/2 cup

Fresh Basil, Chopped (We use a little less than 1/2 cup)

1

Large Egg, lightly beaten

1/2 tsp

Salt

1/2 tsp

Fresh ground black pepper

12

Lasagna noodles (no boil, but we have boil so we just use those)

1 lb

Whole-Milk Mozzarella Cheese, shredded (That’s about 4 cups, but we use 5. Hahaha I know it’s not healthy, but I like it cheesy on top)