Mike's, "They'll Beg You To Make It Again!" Lasagne
Mike's, "They'll Beg You To Make It Again!" Lasagne

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, mike's, "they'll beg you to make it again!" lasagne. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mike's, "They'll Beg You To Make It Again!" Lasagne is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mike's, "They'll Beg You To Make It Again!" Lasagne is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mike's, "they'll beg you to make it again!" lasagne using 34 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mike's, "They'll Beg You To Make It Again!" Lasagne:
  1. Get Ingredients For Two 9"x12" Pan Lasagnas
  2. Make ready 1 large White Onion
  3. Get 2 lb Sweet Italian Sausage Or Regular Italian Sausage (chop meat
  4. Get 2 lb Hamburger Meat (85% 15% mixture and chop meat very fine in
  5. Take 6 tbsp Garlic (minced)
  6. Prepare 2 can (28 oz) Crushed Tomatoes
  7. Make ready 4 can (6.5 oz) Tomato Sauce
  8. Make ready 4 can (6 oz) Tomato Paste
  9. Make ready 1 tbsp Italian Seasoning
  10. Make ready 1 tsp Fennel Seeds
  11. Take 2 tbsp Salt
  12. Make ready 4 tbsp White Sugar
  13. Take 1/2 tsp Black Pepper
  14. Take 6 tbsp Fresh Parsley (for meat sauce)
  15. Make ready 1 cup Cabernet Sauvignon OR Water (or 1/2 and 1/2)
  16. Get 2 Bay Leaves (pull these out at the end of simmer)
  17. Take 64 oz Quality Ricotta Cheese
  18. Prepare 1 cup Loosely Packed Fresh Basil (for meat sauce or 3 tbs dried
  19. Make ready 4 Fresh Eggs (for ricotta mixture)
  20. Prepare 4 tbsp (Loosely Packed Fresh Basil (for ricotta mixture)
  21. Take 4 tbsp Fresh Parsley (loosely packed-for ricotta mixture)
  22. Prepare 1 1/3 tsp Salt (for ricotta mixture)
  23. Take 4 pinch Nutmeg (for ricotta mixture)
  24. Take 1 tbsp Dried Italian Seasoning (for ricotta mixture)
  25. Get 1 large Firm Tomato Diced (topping)
  26. Take 2 tbsp Fresh Parsley (for topping)
  27. Make ready 2 tbsp Fresh Basil (for topping)
  28. Make ready 2 lb Grated Mozzarella Cheese (room temperature and purchase add
  29. Prepare 2 cup Grated Parmesan (room temperature and purchase additional
  30. Take 40 Lasagne Noodles (you may end up with extra unused noodles dep
  31. Take 1 can Spray Pam
  32. Make ready 1 can Spray Pam (or equivalent)
  33. Get 1 large Electric Skillet
  34. Take 2 large Mixing Bowls
Instructions to make Mike's, "They'll Beg You To Make It Again!" Lasagne:
  1. Spray Lasagna pans with Pam Cooking Spray or equivalent.
  2. Pull out a large electric skillet or extra large pan and two large mixing bowls.
  3. DIRECTIONS - - MEAT SAUCE - *Cook Sausage, Lean Ground Beef, (chop both meats up very fine in pan. Also note that this meat mixture shouldn't be a thick layer. use just enough to cover pan and noodle layers) Onion & Garlic over medium heat until well browned. Drain excess oil if any. - *Stir in Crushed Tomatoes, Tomato Paste, Tomato Sauce, & 1 cup Red Wine OR 1 cup Water (Or half and half. Don't use a cup of each) Season with Sugar, Basil, Fennel Seeds, Bay Leaves, Italian Seasoning, 2 tbs Salt, Ground Pepper and 8 tbs Parsley. - *Simmer covered for about 2 hours. Stir responsibly. - NOODLES - *Bring a pot of lightly salted water to a boil. Or you can simply soak uncooked Lasagne Noodles in a pan of hot water for 20-30 mins, then pull out and set to the side cover
  4. Here's an easier tip for Lasagna assembly: If you know how many layers of Lasagna you're going to make (3 or 4 depending upon your pan size) divide every ASSEMBLY INGREDIENT in half or quarters as the recipe calls for. (meat sauce, fresh tomatoes, ricotta mixture, basil, parsley, mozzarella and parmesan cheeses) This way you're not overloading one Lasagna and subtracting from the other.
  5. *Please, please, please trust me when I say that this dish is exponentially better if made today and allowed to chill covered for 24 hours prior to baking! This recipe also freezes great either cooked or uncooked. Personally, I always make two pans, freeze one immediately and allow the other sit for 24 hours then bake it. However, due to time restraints and unexpected guests arriving, I have been forced to bake both immediately after constructing and it STILL received rave reviews!

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