Here's another yummy recipe from from the kitchen of MISSDISH. Who could say no to eating this!? A no bake lasagna dish with pizazz in how it's prepared. The recipe is below for those looking to cure their hunger.
What You Need:
Your largest pan with straight sides and a lid
1 – 28 oz can of Crushed Tomatoes
Drizzle of EVOO
1 small yellow onion, or 1/2 medium
3-4 Italian Sausages. My favorite brand is New York Style Sausages, available widely in supermarkets and Costco
1/2 lb of 80/20 ground beef
1 tsp Oregano
3 cloves garlic
2 tsp Italian seasoning
2 cups beef broth
8 sheets Barilla No-Boil Lasagna sheets (1 package contains about 15 sheets)
1 cup or more shredded Jack and Mozzarella cheese blend (the more, the merrier)
2 cups ricotta cheese
Zest of 1-2 lemons
What To Do:
1. Prepare all the ingredients first.
2. Dice 1 small or 1/2 medium yellow onion into a 1/4″ dice, set aside.
3. Taking a paring knife, score the Italian sausages lengthwise and remove the outer casing so that you are left with just the sausage. Use your fingers to break the sausage apart into bite sized pieces. Place aside in a bowl.
4. Dice 3 cloves of garlic, or mince it against a grater. Set aside.
5. In a large skillet, add a drizzle of extra virgin olive oil on medium-high heat. Just as the oil begins to bubble, add the onions, Italian seasoning, a dash of salt, and a few grinds of black pepper.
6. Cook until the onions are tender and translucent. Add the garlic and stir.
7. Add the Italian sausage and ground beef to the pan and break the pieces up, making sure to incorporate them with the seasoning and onions. Check for seasoning.
8. Pour in 2 cups of beef broth and gently bring the pan’s contents to a boil.
9. Add the entire 28 oz can of crushed tomatoes and stir.
10. Break up about 8 sheets of no-boil lasagna sheets into large shards. It doesn’t matter what size or shape they are. I like larger pieces so that the finished product feels like a traditional lasagna. Think 2″ x 2″ pieces.
11. As the sauce is gently boiling, nudge and nestle the broken pasta sheets beneath the liquid and meat. You want the pasta to be nicely distributed, because this is how the lasagna is going to set.
12. Dab mounds of ricotta all over the pan. I also like to gently lift the noodles and put mounds of ricotta underneath, so that each bite is filled with cheesy goodness.
For more recipes like this one, visit MISSDISH.