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1
Mince garlic cloves and finely dice the carrots, celery, and onion.
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2
In a large stock pot (enamel coated cast iron works best for this), heat olive oil on medium-high heat.
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3
Add vegetables to stock pot.
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4
Sweat the vegetables on medium-low heat for about 7-10 minutes until tender and moisture is reduced.
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5
Add and mix in the Italian seasoning, paprika, black pepper, kosher salt, rosemary powder, white pepper, and cayenne pepper.
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6
Cook for about 1 minute to release the fragrance of the spices.
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7
Add the the ground beef, ground Italian sausage, and the tomato paste.
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8
Turn up the heat to a medium-high and start mixing with a wooden spoon.
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9
Continue to mix until the meat is fully cooked, approximately 10-15 minutes.
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10
By adding the tomato paste and cooking in this method, it will break up the meat into small particles an give your sauce a more meaty flavor and texture.
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11
Drain off most of the excess fat.
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12
Using a very lean ground beef (90/10 0r 93/7) makes this easier.
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13
Plus the leaner meat makes for a better sauce.
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14
After the meat is cooked and drained, add the tomato puree, red wine, Better than Bullion - beef, Worcestershire sauce, balsamic vinegar, and bay leaves.
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15
Reduce the heat to low and simmer uncovered for about an 60-90 minutes, stirring occasionally.
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16
The sauce should thicken some in this time.
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17
Do not completely reduce the liquid from the sauce as it will be need to help cook the noodles later.
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18
For the creamy cheese blend, mix all the ingredients in a large bowl except for the mozzarella cheese.
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19
Allow the cream cheese to come up to room temperature before combining to make it easier to mix.
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20
You should have a nice creamy sauce like mix when done.
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21
Note: Use fresh Parmesan cheese and grate as finely as possible, a micro plan grater is recommended.
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22
Boil the lasagna noodles in a large stock pot for 4 minutes.
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23
The noodles should be pliable but not fully cooked.
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24
Drain and rinse with cold water.
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25
Note: Use a thicker lasagna noodle for a heartier dish.
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26
Place the noodles in a shallow pan and cover with lukewarm water.
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27
This keeps the soft and helps prevent sticking.
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28
After the sauce and noodles are cooked and the cheese blend is made, it is time to start layering your lasagna.
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29
Using large (13x9) and deep pan start with a thin layer of sauce in the bottom of the pan.
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30
Note: Disposable aluminium pans work well for this as they are typically deeper than a standard 13x9 pan and it makes clean up that much easier.
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31
Next add a single layer of lasagna noodles.
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32
Typically the pan will be a little wider than the width of 3 whole noodles.
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33
To get better noodle coverage, cut the edge of a lasagna noodle lengthwise to fill the gap.
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34
A pizza cutter works great for this.
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35
Now add a thin, even layer of bolognese sauce.
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36
Next, spoon a generous amount of cheese blend on top of the bolognese sauce.
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37
Spread it evenly over the pan with the back of a spoon.
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38
Top the cheese blend with a generous amount of shredded mozzarella cheese.
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39
Note: The bulk shredded mozzarella cheese sold at either Costco or Sam's Club is a great value and has the correct moisture content to melt nicely.
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40
Repeat steps 13 through 16 once more.
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41
Add one more layer of lasagna noodles, for a total of 3 layers of noodles, and top with more bolognese sauce.
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42
Do not add more cheese to this layer.
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43
The pan should be very full now.
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44
Note: To help prevent spillage, if you used an aluminium pan, turn up the edges to form a catch.
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45
Tightly cover the pan with aluminium foil and place in a preheated 325F oven and cook for 75 minutes.
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46
Caution: The pan will be heavy and will want to fold when lifted.
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47
Be sure to properly support the pan when moving it.
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48
Note: Place the rack one step below the middle of the oven.
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49
Use a cookie sheet on the rack below the lasagna to catch any overflow.
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50
After the cook time is up, remove the pan from the oven.
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51
Turn up the heat to 425F and move the cooking rack to just above the middle of the rack.
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52
Caution: The pan and rack will be very hot, be sure to use the proper hot pads/gloves.
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53
Remove the foil from the pan and top the lasagna with a generous amount of shredded mozzarella cheese.
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54
Once the oven is up to 425 F, return the lasagna to the oven and brown the cheesse top, about 10-15 minutes.
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55
Keep on eye on the lasagna to ensure you do not burn the cheese.
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56
When the cheese is melted and golden brown, remove from the oven.
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57
Now for the hard part, wait at least 15-30 minutes before serving to allow the lasagna to cool and settle.
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58
Even after resting for this time the lasagna will be very hot so use caution when eating.
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59
Serve and enjoy.
