Lasagna

The sauce makes enough for 2 batches of lasagna. I usually freeze the ‘leftover’ sauce for another day. Here is a picture of the lasagna just as I finished making it and before cooking it. Notice the pot of sauce beside it.



Step 1
Lasagna Meat Sauce

Ingredients

¼ cup extra virgin olive oil
2 tblsp garlic, chopped
1 cup onions, chopped
1 bay leave
3 29-oz can tomato sauce
1 12-oz can tomato paste
29 oz water
¾ cup sugar
2 tblsp dried basil
¼ tsp dried oregano
2 tsp ground black pepper
½ tsp salt
1 to 2 lb lean ground beef
Can include the following:
Pinch of fennel, rosemary, and tarragon
½ glass of red wine (merlot is good)

Directions:

Combine olive oil, garlic, onions and bay leaf in a sauce pot. Sauté until golden brown (do not burn). Add tomato sauce, tomato paste & water. Add seasoning and cook on low heat for 1 ½ hours (minimum – I cook it most of the day). While sauce is cooking, cook ground beef. Drain off fat, chop it finely, add to sauce. Sauce is better if made the day before.

Go to Next Step.

Step 2:

Cook up lasagna noodles per directions

Step 3:
Lasagne Ricotta Mixture

Ingredients:
15 oz ricotta cheese
3 eggs
½ cup grated Parmesan
1 tbsp dried basil
1 tsp ground black pepper
3 tbsp parsley, freshly chopped

Directions:
Whip all ingredients together.

Step 4:

Ingredients:
Sauce
Ricotta Mixture
Noodles
Mozzarella Cheese (grated)

Spread a thin layer of sauce on bottom of baking disk (13x9 recommended). Place thin layer of lasagna noodles over sauce. Evenly spread 1/3 of Ricotta mixture over noodles. Spread thin layer or Mozzarella cheese over mixture. Add layer of Meat Sauce. Add another layer of noodles. Evenly spread the rest of Ricotta mixture over noodles. Spread thin layer or Mozzarella cheese over mixture. Add layer of Meat Sauce. Add final layer of noodles. Top with Meat Sauce. Sprinkle with Parmesan cheese and Mozzarella cheese if desired. Bake at 350F for 45 minutes. Let stand 10 minutes before serving. (don't forget to freeze that extra sauce for next time)