Hefty Lasagna

A few years ago, I decided to try my hand at a lasagna, from scratch, from sauce up. The recipe has since evolved into my own to include 7 different kinds of cheese, and two meats. It’s not wallet friendly, and it’s labor intensive, so I only make it once or twice a year. Are you ready for this? Writing this post makes me crave it!

The Sauce

• 29 ounces cooked, fresh tomatoes. (The link shows you how to roast and prepare your fresh tomatoes for the sauce) 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
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 2 (6 ounce) cans tomato paste (store bought stuff. The link shows you how to make fresh tomato paste)
• Extra Virgin Olive Oil

You can also add a little fresh rosemary and thyme to taste. If you want to use dried herbs, use a teaspoon of each fresh herb for every tablespoon of fresh. Fresh herbs will taste better, but will also cost you more.

Directions:

1. Saute your onions, garlic, peppers, and mushrooms in a couple tablespoons of olive oil until the onions are translucent.
2. Cook your meats until thoroughly done.
3. Add tomatoes and tomato paste.
4. Add fresh herbs, salt, and sugar. Mix well.
5. Let simmer for at least 45 minutes.

The Cheesy Filling

• 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

Directions:

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.

For layering:

• 1 pound mozzarella cheese, shredded
• 1 pound provolone cheese, sliced or shredded
• 1/2 cup grated Parmesan cheese

Cook 12 dry lasagna noodles according to box directions, until al dente. Blot dry.

Preheat oven to 350 degrees.

1. Layer 1/3 of noodles on the bottom of a 9x13x2.5 pan.
2. Top this with 1/3 of the sauce, ½ of the provolone, and half the mozzarella.
3. Repeat.
4. Top with the remaining noodles, sauce, and cheese. Sprinkle Parmesan and remaining asiago and romano over the top layer.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and cook for another 10 minutes until cheese is melted.
7. Cool for 10 to 20 minutes and serve.

Tips

• 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.