Today’s National Lasagna Day! Celebrate with a nice homemade lasagna!
We’re flashing back to September 2010, when were just a little over a month into the blog, to share our hefty lasagna, with you!
- 29 ounces cooked, fresh tomatoes. Alternatively, you can use two 14.5 ounce cans of diced tomatoes. Fresh will taste better, but require more effort. We recommend San Marzano tomatoes.
- 1 1/2 pounds lean ground beef
- ½-1 pound Italian sausage
- 1 white onion, chopped (use whatever sized onion you want for flavor)
- 2 cloves garlic, minced
- ¼ c. Fresh mushrooms, chopped
- 1 green bell pepper (small)
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh oregano
- Fresh rosemary & thyme to taste
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 2 (6 ounce) cans tomato paste
- Extra Virgin Olive Oil
- 1 pint part-skim ricotta cheese
- 1 pint part-skim cottage cheese
- 6 tablespoons fresh parsley
- 1 teaspoon salt
- 4 oz. asiago cheese
- 4 oz. Romano cheese
- 2 tablespoons grated Parmesan cheese
- 2 eggs
- 12 dry lasagna noodles
- 1 pound mozzarella cheese, shredded
- 1 pound provolone cheese, sliced or shredded
- 1/2 cup grated Parmesan cheese
- Saute your onions, garlic, peppers, and mushrooms in a couple tablespoons of olive oil until the onions are translucent.
- Cook your meats until thoroughly done.
- Add tomatoes and tomato paste.
- Add fresh herbs, salt, and sugar. Mix well.
- Let simmer for at least 45 minutes.
- In a medium bowl, combine cottage and ricotta cheeses with fresh parsley, 2 tablespoons grated parmesan, half the asiago, and half the romano cheeses with two eggs.
- Beat together until well mixed.
- Cook 12 dry lasagna noodles according to box directions, until al dente. Blot dry.
- Preheat oven to 350 degrees.
- Layer 1/3 of noodles on the bottom of a 9x13x2.5 pan.
- Top this with 1/3 of the sauce, ½ of the provolone, and half the mozzarella.
- Top with the remaining noodles, sauce, and cheese. Sprinkle Parmesan and remaining asiago and romano over the top layer.
- Cover with foil and bake for 30 minutes.
- Remove foil and cook for another 10 minutes until cheese is melted.
- Cool for 10 to 20 minutes and serve.
Allow your sauce to cook overnight to give the flavors time to meld together. Layer your lasagna and store it in the fridge overnight before you bake it to give the flavors time to meld together. Make more than one lasagna at a time and freeze them to enjoy the goodness without the labor.
Don’t forget to enter our contest. There’s just one week left!