Ingredients<\/u>:<\/b>
\n\u2022 1-2 teaspoons Tony\u2019s Seasoning
\n\u2022 1\/2 yellow onion, diced
\n\u2022 6-8 cloves minced garlic
\n\u2022 1\/2 lb hot or mild Italian sausage (we use use Spicy @impossible_foods Sausage)
\n\u2022 1\/2 lb lean ground beef
\n\u2022 2 tbsp tomato paste
\n\u2022 Salt and pepper to taste
\n\u2022 1 teaspoon dried basil
\n\u2022 1 teaspoon dried parsley
\n\u2022 1 teaspoon dried oregano
\n\u2022 1 teaspoon Italian seasoning
\n\u2022 1 teaspoon red pepper flakes
\n\u2022 24 oz Arrabbiata sauce (@carbonefinefood all day every day)
\n\u2022 1\/2 cup heavy cream
\n\u2022 4-6 cups chicken stock, depending on how soupy you want it
\n\u2022 1\/2 lb lasagna noodles, broken into pieces<\/p>\n
For the ricotta mixture<\/b>:
\n\u2022 1 cup Parmesan
\n\u2022 1 cup ricotta
\n\u2022 1 cup mozzarella
\n\u2022 1\/4 cup fresh parsley
\n\u2022 Salt and pepper to taste<\/p>\n
Directions<\/u>:<\/b>
\n\u2022 In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
\n\u2022 In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes. Throw in garlic and cook until fragrant, about 30 seconds.
\n\u2022 Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.
\n\u2022 Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.
\n\u2022 Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: \u2022 1-2 teaspoons Tony\u2019s Seasoning \u2022 1\/2 yellow onion, diced \u2022 6-8 cloves minced garlic \u2022 1\/2 lb hot…<\/p>\n","protected":false},"author":2,"featured_media":1894,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1893"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1893\/revisions"}],"predecessor-version":[{"id":1895,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1893\/revisions\/1895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1894"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}