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Categories:
sauce olive oil chicken Italian sausage ground beef Parmesan cheese egg breadcrumbs parsley garlic salt sauce onion garlic tomatoes tomatoes tomato sauce basil salt filling Ricotta cheese egg parsley Parmesan cheese lasagna noodle Parmesan cheese Mozzarella cheese
Viewed: 103 - Published at: 7 years agoIngredients
- Sauce
- 2 tablespoons olive oil
- 4 chicken thighs (bone in, skin removed)
- 3 links Italian sausage
- 1 lb ground beef
- 1/4 cup parmesan cheese
- 1 egg
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- salt and pepper
- Sauce
- 1/2 large onion, diced
- 3 garlic cloves
- 1 (28 ounce) can tomatoes
- 1 (15 ounce) can fire-roasted tomatoes
- 2 (8 ounce) cans tomato sauce
- 5 leaves fresh basil
- salt and pepper
- Filling
- 2 lbs ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/3 cup grated parmesan cheese
- 1 lb lasagna noodle
- grated parmesan cheese
- 2 (8 ounce) packages shredded mozzarella cheese
Method
- Heat olive oil, brown chicken thighs and remove from pan.
- Add onion and garlic to pan saute until soft, then remove to blender.
- Add tomatoes and basil and blend until sauce is smooth.
- Meanwhile, combine ground beef, Parmesan cheese, egg, bread crumbs, parsley, garlic and salt and pepper.
- Remove sausage from casings and brown in same pan along with beef mixture.
- Add blended tomatoes and sauces, chicken thighs and salt and pepper to taste.
- Simmer for 1 hour.
- Remove chicken from bones, shred and add to sauce.
- Bring pot of water to a boil, add lasagna and cook for 10 minutes.
- Drain well and rinse with cold water.
- Add layer of sauce to bottom of casserole dish.
- Layer with noodles, filling, sauce, Parmesan and mozzarella and repeat layers until all is used up.
- Bake at 350 degrees for 45 minutes covered, then uncover and bake 15 minutes more.
- Allow to rest for 15 minutes before serving.
