4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
Lasagna Sheets
Ground beef chuck
Italian sausage
Tomato paste
Whole milk or heavy whipping cream
Salted butter
Shredded Mozzarella cheese
Shredded Parmesan cheese
Shredded Romano cheese
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Onion powder
Garlic powder
Dried parsley
Dried oregano
Dried Basil
Preparation of ingredients
Step 1- Chop half of a yellow onion and 2 cloves of garlic until minced.
Step 2- Break 8.3 ounces (1/2 pound) Lasagna sheets into small or medium sized squares.
Cooking the Lasagna sheets
Preheat fire to medium heat.
Step 3- Add 2 quarts water and 2 teaspoons salt into a large pot and bring to a boil. Add Lasagna sheet pieces into simmering water and let simmer for 8 to 10 minutes stirring occasionally. Once done, add pasta into a mesh strainer and let cool completely.
Cooking the Ground beef and Italian sausage mixture
Preheat fire to medium heat.
Step 4- Add 1/2-pound ground beef chuck and 1/2 pound of Italian sausage removed from its casings into a large saucepan. Stir all ingredients together and let sauté for 8 to 10 minutes stirring occasionally. While stirring, using a spatula to break down some of the large pieces of ground beef and Italian sausage.
Step 5- Add ground beef and Italian sausage mixture into a mesh strainer with a pan underneath it to catch the drippings. Reserve the pan juices as we’ll be using that to sauté the seasonings in the next step below.
Sautéing the seasonings and making the pasta sauce
Preheat fire to medium heat.
Step 6- Add 1 tablespoon of pan juices, 1 tablespoon salted butter, 1 1/4 cups (6 ounces in weight) of chopped yellow onion into a large saucepan and stir. Let sauté’ for 5 to 6 minutes stirring occasionally. Add 1 tablespoon chopped garlic, 2 tablespoons tomato paste, 2 tablespoons water or chicken stock, and ground beef and Italian sausage mixture. Stir all ingredients together.
Step 7- Add 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s poultry magic, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried parsley, and 1 teaspoon sugar (optional). Stir all ingredients together. Let simmer for 2 to 3 minutes, stirring occasionally.
Step 8- Add 1 1/2 cups whole milk, 1 cup heavy whipping cream, 2 tablespoons shredded Parmesan cheese, and 1 or 2 tablespoons shredded Romano cheese. Stir all ingredients together. Let simmer for 3 to 4 minutes stirring occasionally. Don’t let it cook beyond 4 minutes. If you cook it for too long the cream mixture will turn into oil.
Step 9- Turn fire off and add Lasagna pasta sheet pieces and stir until coated. To serve sprinkle shredded parmesan cheese, and shredded mozzarella cheese on top of pasta while it’s hot and enjoy.
YouTube instructional video
