Let’s make some hearty lasagna sauce today.
Today it’s a little different than I usually do because I used bulk sausage more than I usually do in a red sauce recipe.
My typical ***meat sauce is usually a combination of ground beef and pork.
Note: I used what I had in my pantry today. It is delicious!
1 -28 oz. red pack crushed tomatoes
1 -28 oz.. Hunts tomato purée large
1 - 28oz. Happy Harvest crushed tomatoes ( Aldi brand)
1 -15 oz. Hunts sauce
1 - 4 oz. small Happy Harvest tomato paste
3 minced garlic cloves
4 fresh basil leaves
1/2 lb. Bulk ground Hot Italian sausage
1 lb. Ground Chuck
To assemble lasagna you will need:
A 13 x9 inch casserole dish
Fresh above sauce
1-15 oz. Whole milk Ricotta
1-egg beaten
Shredded or sliced mozzarella cheese
Pecorino Romano cheese for top.
I package Barilla no boil lasagna pasta
Here’s my baked lasagna
Fresh garlic and basil. 3 or 4 minced garlic. 3 large basil leaves.
I fried the ground (bulk) meat in olive oil while breaking it apart. Added the garlic and then added the sautéed ground mixture it my crockpot with fresh basil. Cooked on high for 2 hours. Then low for 2hours. Delicious!
Enjoy!
****Note: this recipe can be made on top of the stove in a large Dutch oven making sure to stir often so it won’t stick to pan. Cover slightly with a lid.
