Lasagna with Fiery Arrabbiata Meat Sauce

Lasagna with Fiery Arrabbiata Meat Sauce
  1. 2 tablespoons Baklouti Green Chili EVOO
  2. 1 medium sweet onion, chopped
  3. 4 cloves garlic, minced
  4. 1 pound sweet Italian sausage
  5. 1 pound ground beef
  6. 30 ounces petit diced tomatoes
  7. 12 ounces tomato paste
  8. 2 cups beef stock
  9. ¼ cup Aged Dark Chocolate Balsamic Vinegar
  10. 2 tablespoon dried Italian seasoning
  11. ¼ - ½ teaspoon red pepper flakes
  12. salt and pepper, to taste
  13. ½ cup chopped fresh herbs (parsley, basil, and oregano)
  14. 12 lasagna sheets, cooked and drained (or use oven ready sheets)
  15. 30 ounces whole milk ricotta cheese
  16. 2 cloves garlic, minced
  17. 1 cup Parmesan cheese, divided
  18. ½ teaspoon salt
  19. ¼ teaspoon pepper
  20. 1 teaspoon dried oregano
  21. 4 cups shredded mozzarella cheese
  22. 1 cup Parmesan cheese
  1. Make arrabbiata sauce: Heat a large stockpot over medium heat. Add 2 tablespoons Baklouti Green Chili EVOO and chopped onion. Sauté until onions begins to soften. Add minced garlic and sauté for another 2-3 minutes. Add Italian sausage and ground beef to the onion mixture. Cook until meat is no longer pink (but not totally browned), breaking up the meat with a wooden spoon. Drain off fat and return to the pan. Stir in diced tomatoes, tomato paste, beef stock, Aged Dark Chocolate Balsamic Vinegar, dried Italian seasoning, and red pepper flakes. Season with salt and pepper. Bring sauce to a boil and then reduce heat to a simmer. Allow sauce to simmer for 1-2 hours. Stir in fresh herbs.
  2. Make lasagna: Preheat oven to 375 degrees. Combine ricotta, garlic, ½ cup Parmesan cheese, salt, pepper, and dried oregano. Set aside. Generously oil a 9 x 13 pan with the Baklouti Green Chili EVOO. Spoon 1 cup of arrabbiata sauce on the bottom of the pan. Top with 3 lasagna sheets, ⅓ of the ricotta mixture, and 1 cup mozzarella cheese. Repeat 2 more times. The last layer will be 1 cup sauce, 3 lasagna sheets, 1 cup mozzarella cheese. Sprinkle with remaining ½ cup Parmesan cheese. Cover tightly with non-stick foil. Bake in oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until cheese is golden brown. Remove from oven and let the lasagna stand for 10 minutes before serving. Enjoy!
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