Sunday, March 8, 2009


adapted from John Chandler at Allrecipes

For some reason making Lasagna has always looked too complicated and time consuming but I love the taste, so I decided it was time to buck up and try it. This recipe has a hearty sauce and is sure to please even the pickiest eaters. Feel free to use substitutions.

Um, now looking at this ingredient list, it looks a bit daunting... but don't be afraid!

Tomato Sauce:
3-4 links sweet Italian sausage
3/4 lb lean ground beef
1 medium onion, minced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
2 Tbsp parsley
1 Tbsp basil
1/2 Tbsp oregano
1 tsp fennel seeds
1 tsp thyme
1 tsp sage
1 tsp marjoram
1 Tbsp salt
1 tsp black pepper

Other layers:
1 box of lasagna noodles
1 egg
24 oz ricotta cheese (can substitute with cottage cheese)
1 zucchini
1/2 tsp salt
1 tsp nutmeg
1 tsp parsley
3/4 lb mozzarella cheese, shredded
1/2 cup Parmesan cheese

sliced mushrooms
bell peppers

In a large pot, cook sausage, beef, onion and garlic over medium heat until well browned. Stir in crushed tomato paste, sauce and crushed tomatoes, as well as the water. Season with sugar, basil, fennel seeds, and all other spices. Cover and simmer for 1 hour, stirring occasionally.

In a mixing bowl, combine ricotta cheese, egg, nutmeg, salt and parsley. Thinly slice zucchini, squash, and any other vegetables so you are ready for layering.

About 1/2 hour before sauce is done, soak the lasagna noodles in hot water for about 1/2 hour to loosen them up. Preheat the oven to 375.

To assemble, ladle a cup or so of meat sauce in the bottom of a 9x 13 inch baking dish. Arrange 6 noodles over sauce. Then spread a layer of ricotta cheese and spinach and then lay down another layer of noodles. Then spoon a layer of meat sauce with slices of zucchini and a layer of mozzarella cheese and add another layer of noodles. Another layer of ricotta cheese with mushrooms (or another vegetable) and add another layer of noodles. Top with mozzarella and Parmesan and cover with foil (careful not to let the foil touch the cheese because it will stick) Bake for 25 minutes, remove the foil and bake an additional 25 minutes. Cool 15 minutes before serving.

You can use leftover sauce on the side or save it for another meal later in the week. There really isn't a wrong way to do this. You can layer however you want depending on your preferences. I happen to like a lot of ricotta and vegetables.

1 comment:

Mandi said...

I have to have Daniel look at this, he's been talking about making real lasagna for ages.