Lasagna noodles 12 pieces
Ground beef ½ pound
Sweet Italian sausage 1 pound
4 small size Tomato
Tomato sauce 8 oz
Tomato paste 6 oz
Onion 1
Mozzarella cheese 1 pound
Mexican style blend mixed cheese 1.5 pounds
Garlic ½ head
American eggplant 2 pounds
In a pot bring water to boil and cook tomatoes for 1 minute then peel the skin off and roughly chop them. In a skillet add 2 tbsp olive oil and sautéed some minced garlic and one medium size diced onion for 7 minutes or until they are tender. Add fresh tomatoes, 8 oz tomatoes sauce and 6 oz. tomatoes paste alone with 3/4 cup water. Reduce the heat to medium-low and simmer for 20 minute. Pureed the sauce in a blender for 1 minute for better result.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and ground beef then cook until brown about 5 -6 minutes. Ditch the fat from the pan. Add the tomato sauce to the meat and simmer for 1 hour.

Thin slice eggplant, season with salt, black pepper and olive oil and grill for one minute, if you don’t have a griller at home like me, pan fried them in a nonstick skillet for one minute each side.

Bring a large pot of well-salted water to a boil. Cook the lasagna noodles for about 8 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool.
Preheat the oven to 350 degrees F.

In the bottom of a 11.5 by 14-inch deep-dish baking dish, add some meat sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Another layer of sauce, then spread ½ of mozzarella over the sauce. Place a layer of pasta, spread a light layer of sauce again, then eggplant, then some of the four chesses. Repeat these layers until all the ingredients have been used up or the pan is full.

Place the lasagna in the oven until lasagna is hot and bubbly, about 40 minutes. Let cool for 20 minutes before slicing.

Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing. I personally like the lasagna when it is overnight.

pt2015_02_09_15_47_10 pt2015_02_09_15_48_41
義大利寬麵條 12 片
绞碎的牛肉 ½ 磅
甜的義大利 香肠 1 磅
番茄 4小个
番茄醬 8 盎司
番茄糊 6 盎司
洋蔥 1 个
馬蘇里拉乳酪 1 磅
墨西哥風格混合的乳酪 1.5 磅
大蒜 ½ 颗
美國茄子 2 磅

在 一個鍋裡用滚水煮番茄 1 分鐘然後把皮剝掉稍微切切。在煎鍋中加 2 湯匙橄欖油和一点切碎的大蒜和一個中等大小切洋蔥炒 7 分鐘。添加新鮮的番茄、 8 盎司番茄醬和 6 盎司番茄糊與 3/4 杯水。調至中低火,燜煮 20 分鐘。倒在攪拌機裡打 1 分鐘。

倒橄欖油在大炒鍋里调到中高火。添加香腸和碎牛肉,然後煮至褐色約 5-6 分鐘。倒掉脂肪。加蕃茄醬到肉里小火煮 1 小時。


一大鍋水加盐燒開。約 8 分鐘煮好麵條麵。從沸水中拿出麵食放平冷卻。

烤箱預熱至 350 華氏度。

在 11.5 x 14 英寸厚烤盤的底部,添加一些肉調味汁均勻的抹一層。放一層烤寬麵條要完全覆蓋醬汁。加另一層的醬汁,然後摆一半馬蘇里拉。再放置一層的麵食,一層的醬汁,然後茄子,然後一些墨西哥風格混合的乳酪。重複這些步骤,直到所有的配料都被用完了或者鍋已滿。

放入烤箱裡烤寬麵條,直到烤寬麵條又熱和又冒泡,大約 40 分鐘。然後20 分鐘后切片。

注: 為切片更好切,前一天烤好寬麵條。吃之前再次加热。我个人更喜歡过夜的烤寬麵條。

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