email printLuscious Lasagna

Luscious LasagnaWho doesn’t love a cheesy thick square of sauce oozing homemade lasagna?  If you don’t, there must be something wrong with you.  You must have a character flaw of some sort and therefore I would probably also dislike you.  Anyhoo…..moving along…..  I had 3 glorious days off of work so I decided to put some time into a good dinner.  I hadn’t made lasagna in ages.  It is a labor of love for sure.  Even though it takes some time, in the end, it’s all well worth it.  Plus, when you make it you are basically making enough for a small army.  So it’s perfect for providing you with some leftovers or for sharing with friends/family.  I did not share mine.  I am pregnant damn it.  I enjoyed lasagna for 3 days straight with massive amounts of garlic bread.  Oh and don’t you worry I polished off some dessert each night after I had that lovely cheesy goodness.  Jealous???!!!

I call mine Luscious Lasagna because it does have some add richness to it with the goat cheese, wine and cream (OH MY)!  This is not for you peeps trying to watch your girlish figure…and if you are watching your girlish figure enough to not be able to enjoy a slice of lasagna every now and again, that would also make me dislike you for sure.  Kidding.  Kind of.


  • 1 lb Italian sausage/casings removed (I used chicken Italian sausage)
  • 1 lb ground meat
  • 1 sweet onion finely chopped
  • 3 cloves of garlic minced
  • 1/2 cup red wine (whatever you are having with dinner)
  • 1 28 ounce can of chopped tomatoes
  • 2 8 ounce cans of tomato sauce
  • 1 6 ounce can of tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 4 tablespoons fresh chopped parsley (divided)
  • 2 tablespoons fresh chopped basil (divided)
  • 1 tablespoon sugar
  • 16 ounce container of ricotta
  • 1 4 ounce log of goat cheese
  • 1 egg
  • 1/4 teaspoon nutmeg
  • 8 ounces frozen chopped spinach (defrosted and drained)
  • 1/4 cup grated parmesan (plus more if you wish to add on top after)
  • 1 lb grated mozzarella
  • 1/3 cup heavy cream
  • About 10 lasagna noodles (I cook a few extra in case you have any that fall apart while cooking)

Saute onions and garlic for a few minutes.  Add both meats and brown.  Once browned add the wine through sugar (using only 2 tablespoons of parsley and 1 tablespoon of basil in the sauce).  Once combined bring the sauce to a boil.  Cover and let simmer for at least 1 hour (after you are done simmering add cream to the sauce).  While the sauce cooks combine the cheese mixture.  Take the rest of your parsley and basil and combine with the ricotta through parmesan.  Prep the lasagna noodles by boiling for 10 minutes.  Let cool.

In a 13 x 9 baking dish add 1/2 cup of the sauce.  Layer 1/2 of the noodles, then 1/2 of the cheese mixture, 1/2 of the remaining sauce and 1/2 of the cheese.  Repeat ending with your cheese on top.  Bake covered with foil for 25 minutes.  Remove foil and bake 20 minutes more

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