MINNEAPOLIS — How about a little Italian flavor for your next holiday meal?
KARE 11 News at Noon continues its Holidish series with a visit from Patty Keegan, co-owner and operator of the longtime south Minneapolis restaurant, Jakeeno's Pizza & Pasta (3555 Chicago Ave.). Keegan and her sister Amy, together known as the "Saucy Sisters," recently expanded beyond their restaurant to offer wholesale jarred pizza and pasta sauces, and frozen pub pizzas.
Keegan brought a special lasagna recipe to share with KARE 11 viewers.
Jakeeno's Lasagna
Approximately 9 servings, pan size 9x11
On the stovetop blend in a pot:
- Fresh garlic—1T
- Dried organic Oregano, Basil, Onion flakes—1 ounce of each
- Red Chili peppers-- ¼ ounce
- little water, just to blend everything together
- Add 1 pound of your choice of ground meat
- Add 1 cup of fresh mushrooms
- Add 1/8 cup olive oil
Cook on medium high to cook meat but not brown it, need to be more on mushy side to spread easily on lasagna. Once hot, add approx 50 ounces of tomato puree. Blend well making sure to break up the meat, let it simmer until warm.
Put a little olive oil in the bottom of a 9x11 pan and start layering:
- Pasta sheet—we use a par cooked ridged (not flat) sheet. Any oven ready lasagna sheet will work.
- 12 ounces of sauce
- 3 ounces ricotta cheese
- ½ ounce Romano cheese
- 3 ounces mozzarella cheese
- Pasta sheet
- 12 ounces of sauce
- 3 ounces ricotta cheese
- ½ ounce Romano cheese
- 3 ounces mozzarella cheese
- Pasta sheet
- 12 ounces of sauce
- 1 ounce Romano cheese
- 3 ounces mozzarella cheese
- Pasta sheet
- 12 ounces sauce
- 3 ounces Romano cheese
- 3 ounces mozzarella cheese
Cover loosely with foil and bake approx. 60 min at 450 degrees. Uncover approx. 10 minutes to brown the top. Cook to internal temperature of 165 degrees. For best results let sit for 10 minutes before cutting it. Serves approx. nine people.
Best prepared the day before; may be frozen but thaw before baking.
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