Cowboy Lasagna - Cowboy Kent Rollins
Servings 8
Ingredients
- 12 Roma Tomatoes
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh basil chopped
- 1/2 cup spinach chopped
- 12 garlic cloves
- 2 white onions chopped
- 1 10 oz can diced tomatoes and green chilies drained
- 2 tablespoons Italian Seasoning
- 2 teaspoons salt
- 2 teaspoons black pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 1/2 lbs ground beef
- 1 lb sweet italian sausage
- 1 lb white button or cremini mushrooms stemmed and chopped
- 1 tsp fennel seeds
- 1/2 teaspoon red pepper flakes plus more for topping
- 4 tablespoons butter
- 1 8 oz can tomato paste
- 1/2 cup dry red wine
- 2 lbs. ricotta cheese
- 2 cups mozzarella cheese diced
- 4 cups mozzarella cheese shredded
- 1/2 cup fresh parsley minced
- 1/3 cup jalapenos grated
- 2 large eggs lightly beaten
- 1 lb lasagna noodles
- 1 cup Parmesan cheese shredded
Instructions
- Place the tomatoes in a large saucepan and cover with water. Bring to boil until the skins crack. Remove the tomatoes with a slotted spoon and place in a colander under cold running water until cool enough to handle. Peel and discard the skins. Place the tomatoes, chopped parsley, basil, spinach, garlic cloves, one of the onions, the diced tomatoes and green chiles, Italian seasoning, salt, black pepper, 2 tablespoons olive oil, and the Worcestershire sauce in a blender. Blend until smooth.
- In a large skillet over medium heat, cook the ground beef and Italian sausage, stirring occasionally, until the meat begins to brown, about 4 minutes. Stir in the mushrooms, fennel seeds, and red pepper flakes. Cook until the meat has browned, another minute or so.
- Pour the beef and onion mixture into a large pot and add half of the contents of the blender.
- In the same skillet used for the meat, melt the butter. Add the remaining onion and cook for 3 minutes over medium heat, or until the onion is tender.
- Add the tomato paste and reduce the heat to medium-low, stirring constantly, for 2 to 3 minutes. Scrape the tomato paste mixture into the blender. Add 1 tablespoon olive oil and blend until smooth. Pour the contents of the blender into the pot with the beef mixture.
- Stir in the wine and cook over low heat, stirring occasionally, for 3 hours.
- Meanwhile, in a medium bowl, mix together the ricotta, diced mozzarella, 2 cups of the shredded mozzarella, the minced parsley and jalapeños. Stir in the eggs until smooth.
- Place the lasagna noodles in a large pot and cover with water. Add a pinch of salt and the remaining 1 tablespoon olive oil. Cook for about 4 minutes, or until al dente. Drain the noodles in a colander, then transfer to a large pot of cold water to prevent sticking.
- Preheat the oven to 375 F
- Ladle a thin layer of the meat sauce on the bottom of a large, deep casserole dish or 12-inch Dutch oven. Top with a layer of noodles, about a third of the meat sauce, and a third of the cheese mixture. Arrange another layer of noodles in the opposite direction you placed the first layer, followed by more meat sauce and another covering of the cheese mixture. Repeat until all the ingredients are used.
- Sprinkle the top with the remaining 2 cups of shredded mozzarella, the Parmesan cheese, and, if using, the red pepper flakes.
- Cover the casserole dish with foil and bake for 25-30 minutes, until the top is a light golden brown. Remove from the oven and let rest for 20 minutes before serving.