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New Soul Kitchen BBQ LASAGNA

Source: CLEO TV / CLEO TV

Ingredients

  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • ½ cup small-diced yellow onion
  • ½ cup small-diced green bell pepper
  • Kosher salt
  • Cracked black pepper
  • 1 pound ground beef
  • 8 ounces mild ground Italian sausage
  • 3 cups your favorite barbecue sauce
  • 7 Roma tomatoes, crushed
  • 2 teaspoons dried oregano
  • 32 ounces whole-milk ricotta cheese
  • ¾ cup grated Parmesan or Romano cheese, divided, plus more for garnish
  • 1 pound no-boil lasagna noodles
  • 2 cups shredded smoked provolone cheese
  • 2 cups shredded smoked mozzarella cheese
  • Chopped fresh flat-leaf parsley, for garnish

Instructions

Preparation: 1. Preheat the oven to 350 degrees F. Have ready a 9 × 9-inch or 9 × 13-inch baking pan. 2. Heat the oil in a large cast iron skillet or sauté pan over medium-high heat. Add the garlic, yellow onion, and green bell pepper and season with salt and pepper as desired. Sauté until the onion is translucent and the pepper is soft, 3–4 minutes. 3. Add the ground beef and sausage and cook, breaking up the meat with the back of your spoon and mixing it into the vegetables, until it begins to brown, 10–12 minutes. Season again with salt and pepper as desired. 4. Lower the heat to medium and add the barbecue sauce, crushed tomatoes, oregano, ricotta, and ½ cup of the Parmesan cheese. Stir to combine so that the cheeses begin to melt into the sauce. 5. To assemble the lasagna, spread a generous spoonful of the sauce in the bottom of the baking pan. Cover with an even layer of lasagna noodles, then spoon more sauce on top. Sprinkle with some of the provolone cheese, some of the mozzarella cheese, and the remaining ¼ cup Parmesan cheese. Continue to make layers until you have reached the top of the dish, ending with sauce, provolone, and mozzarella. 6. Cover the lasagna with aluminum foil and bake for 40 to 45 minutes (for a 9 × 13-inch pan) or 30 to 35 minutes (for a 9 × 9-inch pan). Remove the foil and continue to bake for another 15 minutes or so, until the lasagna is golden brown and bubbly. 7. Remove the lasagna from the oven and let it set for 10–15 minutes. Top with chopped fresh parsley and serve with more Parmesan, if you like.