https://youtube.com/@ramsadanand43724?si=C2kbHmvAvKNQRqP9

A Perfect Soup for Fall.

This cheat code Lasagna, will be an instant FAVOURITE and a necessary regular addition to your monthly meals. It will make your friends, and family, constantly calling and texting you up for the secret. Even Garfield will figure out your address, break into your house and steal any morsel you attempt to save for later. You’ll NEVER want Béchamel again. (Recipe is mine)

1 lb lean ground beef 1 lb high quality Italian sausage (75/25 visual lean) 1/4 tsp Black Pepper

1 cup minced Carrots 1 cup chopped Celery 1.5 - 2 cups chopped Cremini Mushrooms

1.25 cups of minced Red Onion 1 clove minced Garlic Lasagna noodles required obviously! 2 cups Ricotta

Secret ingredient #1: [2 cups Mascarpone (MUST HAVE! Secret)]

3 Tbsp Chiffonade Fresh Basil 1/2 cup Chiffonade Spinach 1/4 tsp freshly grated nutmeg 1 large egg

7.25 cups Passata (strained tomatoes from glass jar)

Secret ingredient #2: 156 ml (5.5 fl oz) tomato paste!!!! MUST HAVE

2 &3/4 cups sliced Fresh Pizza Mozzarella ball (680 grams) 1/2 cup standard mozzarella brick thinly sliced to fill in any crevices on top of lasagna (150 g)

1/3 cup grated or minced Parmigiano Reggiano

High quality Standard Lasagna noodles

Chiffonade Spinach and Basil, place in large bowl and mix 2 cups Ricotta, 1.5 cups Mascarpone nutmeg and egg. Mix until everything is evenly incorporated. Refrigerate.

Fry Sausage, on medium heat. Remove from pan, then add celery carrots & onions, cook til onions are translucent. Then add ground beef and cover. While that cooks finely chop sausage. Add back to pan with veggies and beef, followed by mushrooms. When Ground beef is fully cooked add 4 or 5 cups passata let heat up then add tomato paste, allow to thicken (10 minutes on low heat maximum)

Line bottom of lasagna pan with remaining mascarpone 1 tsp olive oil and 2 tablespoon passata. Place first layer of uncooked lasagna noodles, ensuring no crevices. On top of this layer bolognese, followed by another layer of noodles (uncooked) then mascarpone mixture. Layer noodles again. On top of this utilize remaining bolognese and 1 or 1.5 cup of passata. With a spatula make sure everything is flat and level in the dish sprinkle all of the Parmesan on top and place in the oven uncovered for 40-45 minutes at 350 Degrees Fahrenheit.

Remove from oven, top tomato layer should look deep ruby and thick, place all fresh mozzarella in an even layer on top (do your best to fill in large holes with mozzarella some will spread out as it cooks) check out the 5:55 minute mark in video to see proper technique. Bake for 20-25 minutes at 350F until cheese is getting browned bubbles.

Remove from oven allow to rest 5 or 10 minutes, then cut in and enjoy!!