Garfield's Favorite Lasagna (Two Pans)
Garfield's Favorite Lasagna (Two Pans)
Ingredients
For the Meat Sauce
- 2 tablespoons olive oil, as needed
- 1 onion, large, diced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon red pepper flakes
- 2 stalks celery, finely diced
- 4 carrots, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1/3 cup tomato paste
- 2 1/2 cups red wine, such as Merlot
- 2 28-ounce cans crushed tomatoes, San Marzano style preferred
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1/2 teaspoon black pepper, cracked, as needed
- 1 pound ground beef, cooked and drained
- 1 pound sweet Italian sausage, cooked and crumbled
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, roughly chopped
For the Ricotta Mixture
- 1 48-ounce tub whole milk ricotta cheese
- 3 eggs
- 1 cup Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, shredded
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon onion powder, to taste
- 1/4 teaspoon red pepper flakes, to taste
- 1 teaspoon Italian seasoning, to taste
For Assembly and Garnish
- 1 pound lasagna noodles, cooked al dente according to package directions
- 2 cups mozzarella cheese, shredded, for layering
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1/2 teaspoon of salt. Sauté until the onion just starts to become translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in 1 teaspoon of red pepper flakes and sauté for another 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the finely diced celery, carrots, and green bell pepper to the pot. Add another 1/2 teaspoon of salt and the minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
⏱️ 5 min
- 4
Push the cooked vegetables to one side of the pot to create a clear spot. Add the 1/3 cup of tomato paste to the clear spot and cook it for 1-2 minutes, stirring constantly, until it darkens slightly. Then, mix the tomato paste into the vegetables.
⏱️ 2 min
- 5
Pour in the 2 1/2 cups of red wine. Bring the mixture to a boil and cook for 3-5 minutes, stirring occasionally, to allow the alcohol to cook out and the sauce to thicken slightly.
⏱️ 5 min
- 6
Add the two 28-ounce cans of crushed tomatoes. Season with additional salt to taste, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of cracked black pepper. Stir well to combine.
⏱️ 2 min
- 7
Stir in the cooked ground beef and crumbled sweet Italian sausage. Pour in the 1 cup of heavy cream and mix thoroughly. Add the fresh basil leaves.
⏱️ 3 min
- 8
Reduce the heat to low, cover the pot, and let the meat sauce simmer for at least 2 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the more developed the flavors will be.
⏱️ 240 min
- 9
While the sauce simmers, prepare the ricotta mixture. In a large bowl, combine the 48-ounce tub of whole milk ricotta cheese, 3 eggs, 1 cup of freshly grated Parmesan, and 2 cups of shredded mozzarella. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and 1 teaspoon Italian seasoning. Mix all ingredients until well combined and creamy.
⏱️ 10 min
- 10
Preheat your oven to 350°F (175°C). Have two aluminum baking trays ready for assembly.
⏱️ 10 min•🌡️ 350
- 11
Spread a thin layer of the prepared meat sauce on the bottom of each aluminum tray.
⏱️ 2 min
- 12
Place a layer of cooked al dente lasagna noodles over the sauce in each tray, overlapping slightly if necessary.
⏱️ 3 min
- 13
Spoon half of the ricotta cheese mixture evenly over the noodles in each tray, spreading it gently to the edges.
⏱️ 4 min
- 14
Sprinkle a generous handful (about 1 cup total for both pans) of shredded mozzarella cheese over the ricotta layer in each tray.
⏱️ 2 min
- 15
Add another moderate layer of meat sauce over the mozzarella in each tray.
⏱️ 2 min
- 16
Repeat the layers: lasagna noodles, remaining ricotta mixture, remaining shredded mozzarella, and finally, a generous top layer of meat sauce. Ensure the top layer of sauce covers the noodles to prevent them from drying out.
⏱️ 5 min
- 17
Place one lasagna pan, uncovered, into the preheated 350°F (175°C) oven. Bake for 40 to 45 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
⏱️ 45 min•🌡️ 350
- 18
For the second lasagna, let it cool completely to room temperature. Once cooled, cover it tightly with aluminum foil and place it in the freezer for later use.
- 19
Once the baked lasagna is ready, remove it from the oven and let it rest for about 20 minutes before cutting into it. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min
- 20
Garnish the baked lasagna with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garfield's Favorite Lasagna (Two Pans)
For the Meat Sauce
- 2 tablespoons olive oil, as needed
- 1 onion, large, diced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon red pepper flakes
- 2 stalks celery, finely diced
- 4 carrots, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1/3 cup tomato paste
- 2 1/2 cups red wine, such as Merlot
- 2 28-ounce cans crushed tomatoes, San Marzano style preferred
- 1 teaspoon garlic powder, as needed
- 1 teaspoon onion powder, as needed
- 1/2 teaspoon black pepper, cracked, as needed
- 1 pound ground beef, cooked and drained
- 1 pound sweet Italian sausage, cooked and crumbled
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, roughly chopped
For the Ricotta Mixture
- 1 48-ounce tub whole milk ricotta cheese
- 3 eggs
- 1 cup Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, shredded
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon onion powder, to taste
- 1/4 teaspoon red pepper flakes, to taste
- 1 teaspoon Italian seasoning, to taste
For Assembly and Garnish
- 1 pound lasagna noodles, cooked al dente according to package directions
- 2 cups mozzarella cheese, shredded, for layering
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1/2 teaspoon of salt. Sauté until the onion just starts to become translucent, about 5-7 minutes.
⏱️ 7 min - 2
Stir in 1 teaspoon of red pepper flakes and sauté for another 30 seconds until fragrant.
⏱️ 1 min - 3
Add the finely diced celery, carrots, and green bell pepper to the pot. Add another 1/2 teaspoon of salt and the minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
⏱️ 5 min - 4
Push the cooked vegetables to one side of the pot to create a clear spot. Add the 1/3 cup of tomato paste to the clear spot and cook it for 1-2 minutes, stirring constantly, until it darkens slightly. Then, mix the tomato paste into the vegetables.
⏱️ 2 min - 5
Pour in the 2 1/2 cups of red wine. Bring the mixture to a boil and cook for 3-5 minutes, stirring occasionally, to allow the alcohol to cook out and the sauce to thicken slightly.
⏱️ 5 min - 6
Add the two 28-ounce cans of crushed tomatoes. Season with additional salt to taste, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of cracked black pepper. Stir well to combine.
⏱️ 2 min - 7
Stir in the cooked ground beef and crumbled sweet Italian sausage. Pour in the 1 cup of heavy cream and mix thoroughly. Add the fresh basil leaves.
⏱️ 3 min - 8
Reduce the heat to low, cover the pot, and let the meat sauce simmer for at least 2 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the more developed the flavors will be.
⏱️ 240 min - 9
While the sauce simmers, prepare the ricotta mixture. In a large bowl, combine the 48-ounce tub of whole milk ricotta cheese, 3 eggs, 1 cup of freshly grated Parmesan, and 2 cups of shredded mozzarella. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and 1 teaspoon Italian seasoning. Mix all ingredients until well combined and creamy.
⏱️ 10 min - 10
Preheat your oven to 350°F (175°C). Have two aluminum baking trays ready for assembly.
⏱️ 10 min•🌡️ 350 - 11
Spread a thin layer of the prepared meat sauce on the bottom of each aluminum tray.
⏱️ 2 min - 12
Place a layer of cooked al dente lasagna noodles over the sauce in each tray, overlapping slightly if necessary.
⏱️ 3 min - 13
Spoon half of the ricotta cheese mixture evenly over the noodles in each tray, spreading it gently to the edges.
⏱️ 4 min - 14
Sprinkle a generous handful (about 1 cup total for both pans) of shredded mozzarella cheese over the ricotta layer in each tray.
⏱️ 2 min - 15
Add another moderate layer of meat sauce over the mozzarella in each tray.
⏱️ 2 min - 16
Repeat the layers: lasagna noodles, remaining ricotta mixture, remaining shredded mozzarella, and finally, a generous top layer of meat sauce. Ensure the top layer of sauce covers the noodles to prevent them from drying out.
⏱️ 5 min - 17
Place one lasagna pan, uncovered, into the preheated 350°F (175°C) oven. Bake for 40 to 45 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
⏱️ 45 min•🌡️ 350 - 18
For the second lasagna, let it cool completely to room temperature. Once cooled, cover it tightly with aluminum foil and place it in the freezer for later use.
- 19
Once the baked lasagna is ready, remove it from the oven and let it rest for about 20 minutes before cutting into it. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min - 20
Garnish the baked lasagna with fresh chopped parsley before serving.
⏱️ 1 min