Texas-Style Lasagna!
We’re having Texas-Style Lasagna for dinner tonight, and I wanted y’all to see what was under the top layer of lasagna noodles, sauce, peppers, and cheese. All those things are under what you see here, and all those things are over what you see here.
Texas-Style Lasagna is really easy to make. There are many factors going into that statement, but perhaps the main one is that you don’t have to boil the lasagna pasta before you put it in the pan.
That’s what I said. You don’t boil the pasta before putting it into the pan. You put the rock-hard lasagna pasta in the pan right out of the package. You don’t need to buy that pricey ready-for-the-pan pasta, either. Just buy the cheap pasta and don’t boil it. This step right here saves you a ton of time and aggravation!
So, here’s what you’ll need to do.
Ingredients:
1/2 pound ground beef, cooked, well-drained, and chopped into tiny pieces
1/2 pound ground sausage, cooked, well-drained, and chopped into tiny pieces
2 24oz cans of pasta/spaghetti sauce
1 cup Pomegranate Cranberry Rib Candy
1/2 cup powdered garlic
1/2 pound sliced Swiss cheese (or shredded; I feel like I can measure the slices better. Personal quirk.)
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
2 large onions, diced
10 mushrooms, sliced
What to do:
Line the bottom of a rectangular baking pan with lasagna pasta. Cover with pasta sauce mixed with Rib Candy, sprinkle thickly with garlic powder. Cover with ground beef and sausage. Sprinkle peppers all over the meat. Cover peppers with cheese. Cover cheese with another layer of uncooked lasagna pasta and all but about a half cup of the mixed Rib Candy and pasta sauce. Sprinkle liberally with garlic powder. Cover with the rest of the meat. Spread the remaining peppers over the meat. Cover the peppers with the rest of the cheese. Cover the cheese with the remaining mixed sauces. If you have any peppers or mushrooms left, spread ’em over the top. Sometimes I cover it all with any leftover cheeses I might have in the refrigerator, and sometimes I don’t. Your call.
Put the Texas-Style Lasagna in your oven and set it to 325. Put your timer to a full hour. It won’t take but a few minutes for your entire house to start smelling like the best, most expensive Italian restaurant in the universe.
While you’re waiting, mix up a nice salad and maybe prepare some breadsticks.
Your family won’t need to be called to dinner. They’ll be ready the second they hear you open the oven door.
In the unlikely event that you have leftovers, they freeze really well. You can also use a hot pepper or two if you want.
This recipe is delicious vegetarian-style, too. My husband prefers the meaty version, is all. Sometimes I make it half and half.
Got some autumn bounty from your garden? This recipe is perfect for using it!
P.S. ALL the Rib Candy flavors work!