It’s been a while since I made this dish but it was DELICIOUS!! Here’s the recipe, in case you want to try it.
1 large clove garlic
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground lamb
Fresh Rosemary, Basil, Sage, Oregano
1 large can of tomato puree
1 large can of crushed tomatoes
1/2 box of lasagna pasta
Parmesan cheese (or any hard cheese you prefer)
First, chop up the onion and garlic.
Saute them in some olive oil in the pot the sauce will be cooked in.
The three meats I’ve used are beef, pork and lamb. 1/3 pounds of each create a trifecta of yummy!!
I chopped up Rosemary, sage and basil. These were so pretty fresh out of my garden that I had to snap the pic before they were all chopped up. **I now have an oregano plant so I also include fresh oregano.**
Some people like to put the pasta in the lasagna uncooked then let the sauce cook it while in the oven but I can’t wrap my brain around that concept so I always boil the noodles separately first. Only to al dente, though.
Once the meat is browned, I add the following ingredients to make the sauce:
Red wine, I had some Merlot to add in today.
Whole, peeled tomatoes and tomato puree. I really like the Muir Glen Organic Tomato products.
Once the flavors of the sauce are melded together, you start layering everything. You need to start with a layer of sauce to keep the pasta from sticking to the bottom.
Then a layer of pasta:
Then meat sauce:
A layer of ricotta cheese:
Then mozzarella cheese:
And repeat until you get to the top.
When you get to the top, add some freshly grated parmesan cheese:
And bake. It’s been long enough that I can’t remember what temperature I baked it at but I’d say around 375 degrees until it looks like this:
I made garlic bread, too:
So, the recipe isn’t too difficult, is it? Give it a try…make sure you get good ingredients if you make this lasagna, though. Enjoy!!