Add the dried basil, oregano, thyme, red pepper flakes, salt, and black pepper to the skillet and stir to combine.Add the onion and garlic to the skillet and cook for 3-4 minutes, until the onion is translucent.In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it up into small pieces as it cooks.Now that we’ve covered what makes this lasagna so special, let’s dive into the recipe itself. The end result is a lasagna that’s hearty, flavorful, and just a little bit indulgent. This not only saves time, but it also ensures that the noodles cook evenly and don’t get mushy.įinally, the dish is topped off with a generous layer of mozzarella cheese, which gets perfectly melted and bubbly in the oven. These noodles are designed to be used straight from the box, without the need for boiling or pre-cooking. The result is a rich, tangy layer that complements the meat and tomato sauce perfectly.Īnother key component of this lasagna is the use of no-boil lasagna noodles. Most lasagnas simply use a layer of plain ricotta cheese, but Half Baked Harvest’s version takes it up a notch by mixing in fresh herbs like basil, oregano, and parsley, as well as lemon zest and a hint of nutmeg. The two meats are cooked together with onions, garlic, and a blend of Italian spices, creating a flavorful base for the dish.īut what really makes this lasagna unique is the addition of a creamy, herby ricotta cheese layer. One of the things that sets this lasagna apart is the fact that it’s made with a combination of ground beef and Italian sausage. What makes Half Baked Harvest lasagna so special? In this blog post, we’ll take a closer look at what makes this lasagna so special, how to make it, and why it’s worth giving a try. Her Half Baked Harvest lasagna is no exception. Half Baked Harvest is a popular food blog run by Tieghan Gerard, who has made a name for herself by putting her own creative spin on classic recipes.
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