Ingredients
Scale
- 1.5 lbs ground round
- 1/2 lbs Italian sausage
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp dried basil leaves
- 1 Tbsp oregano leaves
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 1 can (35 oz) Italian-style tomatoes
- 2 cans (6 oz each) tomato paste
- 1/2 cup water
- 1/2 tsp garlic powder
- 12 lasagna noodles
- 1 tsp salt
- 15 oz ricotta cheese (full fat)
- 1 egg, lightly beaten
- Salt
- 3/4 lbs mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 325°F (160°C).
- Cook macaroni: Cook elbow macaroni according to package directions, reducing cooking time by 2 minutes. Drain and set aside.
- Make panko topping: Melt 1 tbsp butter in a skillet. Add panko crumbs and cook until golden brown. Set aside.
- Make cheese sauce: Melt remaining butter in the same pot. Add garlic and cook for 30 seconds. Whisk in flour and cook for 3 minutes.
- Gradually whisk in milk and cream. Season with salt and pepper. Bring to a simmer, whisking frequently. Do not boil.
- Remove from heat and stir in 1 ½ cups each of cheddar and Gouda cheese until melted.
- Combine: Add cooked macaroni and chopped brisket to the cheese sauce. Stir to coat.
- Layer: Pour half the mac and cheese into a greased 9×13 inch baking dish. Top with half the remaining cheese. Add the rest of the mac and cheese and top with remaining cheese.
- Bake: Sprinkle with panko crumbs. Bake for 15-20 minutes, or until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 Dinner
- Calories: 795
- Sugar: 6g
- Sodium: 742mg
- Fat: 51g
- Saturated Fat: 31g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 151mg