Lasagna

Photo Courtesy Flickr (Will update with MY photo the next time I prepare this.)

*Note: When I first created this blog, it was for the purpose of being able to share my recipes with some close friends and family members, and for us to be able to use this as sort of an online cookbook reference of certain recipes that I make and they enjoy. Over time, it has evolved. In the beginning, it was just the recipes, no need for pictures. Now that others are enjoying them too, I am taking pictures of each step of the process and sharing them with you. However, due to dietary restrictions and my rotating menu plan (some things only get made once every 4-6 months) it will take some time to be able to get all of the original recipes updated. In the meantime, I have found some stock pictures that allow their use (with a link back) so you can get a general idea of what they should look like.

Lasagna

Preheat oven to 375.

Sauce*

1 medium onion, chopped
4-5 minced garlic cloves
EVOO
8 oz Italian Style sausage, I get mine at the butcher without casings
1 lb ground beef
salt and pepper to taste
1 35 oz can chopped Italian tomatoes
1 28 oz can tomato puree
basil to taste

In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.

1 box lasagna noodles

2 pounds ricotta cheese
salt and pepper to taste
1 cup shredded Parmesan cheese
basil to taste
12 oz sliced mozzarella

I buy ready to bake lasagna noodles, but if you don’t, prepare them now.

In a bowl, mix the ricotta cheese with some salt and pepper, to taste.

Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread 1/3 of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.

Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn’t done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.

Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

Lasagna
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Sauce*
  • 1 medium onion, chopped
  • 4-5 minced garlic cloves
  • EVOO
  • 8 oz Italian Style sausage, I get mine at the butcher without casings
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 35 oz can chopped Italian tomatoes
  • 1 28 oz can tomato puree
  • basil to taste
  • 1 box lasagna noodles
  • 2 pounds ricotta cheese
  • salt and pepper to taste
  • 1 cup shredded Parmesan cheese
  • basil to taste
  • 12 oz sliced mozzarella
Instructions
  1. Preheat oven to 375.
  2. In a saucepan, cook the onions and garlic until they are soft and a golden brown. Add the beef and sausage, breaking into little bits. Salt, pepper, basil to taste. Drain the excess fat. Add the chopped tomatoes and puree, bring to a simmer. Cover and reduce heat to low, stir occasionally, and let it thicken up. If it is too acidic, add a bit of sugar to break it up. We let ours simmer 2-3 hours.
  3. I buy ready to bake lasagna noodles, but if you don’t, prepare them now.
  4. In a bowl, mix the ricotta cheese with some salt and pepper, to taste.
  5. Spread a thin layer of sauce (see above) in the bottom of your baking pan. Mine is 9 x 13. Add a layer of lasagna noodles. Spread ⅓ of your ricotta mixture (because we are making 3 layers, adjust yours accordingly). Sprinkle with some grated and sliced cheese. *you can add or change the cheeses according to your taste*. Repeat twice for the other two layers. I add extra cheeses to the top layer.
  6. Bake for about 45 minutes in the oven. I have to cover mine with a foil tent top because my oven will burn it. I check it at 45 minutes, and sometimes I have to cook it a little more if it isn’t done, you know your oven and how it cooks;) Mine usually needs a little more time to make it bubble around the edges, but at 45 minutes I remove the foil so the top will turn the gorgeous golden brown color.
  7. Let it stand for a few minutes while you cook some garlic bread to go with it! Then, viola! dinner is served.

 

1 Comment to "Lasagna"

  1. Mippy/Sabrina's Gravatar Mippy/Sabrina
    October 20, 2013 - 2:58 am | Permalink

    This looks delicious! Thank you for sharing this yummy recipe! :)

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