Jacks Lasagna Dip I
From mrjwjohnson 16 years agoIngredients
- ½ pound Sweet or hot italian sausage shopping list
- ½ pound lean ground beef shopping list
- 1/4 pound ground turkey shopping list
- 1/4 cup minced onion shopping list
- ½ small green bell pepper chopped shopping list
- ½ red bell pepper chopped shopping list
- 1 cloves garlic, crushed shopping list
- 1 (16 oz) jar spaghetti sauce (your favorite) shopping list
- 1 cup of caned diced tomatoes shopping list
- 2 tablespoons white wine shopping list
- 1 teaspoon Splenda or white sugar shopping list
- 1 teaspoons Cavender's Greek seasoning or ½ tsp italian seasoning shopping list
- ½ (6 ounce) can tomato paste shopping list
- 2 tablespoons refried beans (used as thickener) shopping list
- 1 teaspoons dried basil leaves shopping list
- ground black pepper to taste shopping list
- ½ teaspoon anchovy paste (optional) shopping list
- 1 (4 ½) oz can mushrooms (optional) shopping list
- 1 (2.25 oz) can of sliced black olives, drained (optional) shopping list
- 1 16 oz carton ricotta cheese shopping list
- 2 tablespoons chopped fresh parsley (optional) shopping list
- 1/2 teaspoon salt (optional) shopping list
- 1 large egg shopping list
- ½ (8 oz) package cream cheese, softened shopping list
- 1 ½ lb mozzarella cheese, sliced shopping list
- ¾ cup grated romano cheese shopping list
How to make it
- In a Dutch oven, cook onion, peppers and garlic over medium heat until tender.
- In a separate pan cook sausage, ground beef, ground turkey, until well browned.
- Drain the meat and add to Dutch oven.
- Stir in tomato paste, refried beans, diced tomatoes, spaghetti sauce, mushrooms, sliced black olives and wine. Season with sugar, basil, Cavender's Greek Seasoning, anchovy paste, and pepper. Cover and simmer, for about 30 minutes stirring occasionally.
- In a mixing bowl, combine ricotta cheese with egg, cream cheese, parsley, and 1/2 teaspoon salt.
- To assemble, spread a 1/3 of the meat sauce in the bottom of a 9x13 inch baking dish and sprinkle with 1/4 cup Romano cheese. Cover meat sauce and Romano with mozzarella cheese. Spread half of the ricotta cheese mixture over mozzarella cheese. Cover ricotta cheese mixture with mozzarella. Spoon 1/3 of the meat sauce over mozzarella, and sprinkle with 1/4 cup Romano cheese and top with mozzarella. Repeat layer, and top with remaining mozzarella and Romano cheese. Cover with foil; make sure the foil does not touch the cheese.
- Let lasagna sit over night.
- Bake in preheated (375 degrees F) oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool before serving.
The Rating
Reviewed by 9 people-
Incredible. You have my 5 forks.
chefmeow in Garland loved it
-
And this is a dip? It sounds like a whole meal! I think I could just eat it by spoonfulls! Thanks for the great post!
juels in Clayton loved it
-
WOW!!!THIS SOUNDS GREAT!!!!I THINK I'D TAKE A BIG LOAF OF GARLIC BREAD AND JUST DIG IN!!!!
THANKS!!!
CAROLleebear in Brookpark loved it
Reviews & Comments 6
-
All Comments
-
Your Comments