Classic Lasagna
We are stretching our stomachs in anticipation of the Thanksgiving feast. What better way than to have something completely opposite of turkey and mashed potatoes. Nothing all that different with this lasagna, made the sauce from scratch and used really good quality cheeses. Traditionally, you would probably add onions and green peppers to the sauce, but we have some picky eaters that try and pick around those things. Make sure and spice generously since you are lacking those for flavor. This got great reviews, we have some very satisfied tummies in the house.
For the sauce:
2 big cans diced tomatoes in sauce
4 cloves garlic chopped
3-4 shallots chopped
1 heavy tablespoon Italian spices (Sun of Italy is great)
Generous amounts salt & pepper
Saute the garlic, shallots and spices on low heat for a couple of minutes before adding the tomatoes. Let sauce simmer while you brown 1 1/2 lbs ground beef. Add beef to the sauce and continue to simmer. Meanwhile cook your lasagna noodles.
For the cheese filling:
2 16oz containers Ricotta
1 cup shredded mozerella
1/2 cup grated parmesean
2 eggs
1 tablespoon Italian spices
Salt & Pepper
Mix together well. Start with a little of the sauce on the bottom of a 9 X 13 dish and layer alternately with the sauce and cheese mixture. Make sure to put a tray under the casserole dish, as this is full to the top and some may run over the side. Bake uncovered at 350 for 20 minutes, then take it out and cover the top with mozzarella. Put it bake in the oven for about another 20 minutes or until the cheese just starts to turn brown.
Serve with crusty french bread. Enjoy!
