Lasagna

For years, I have made our own spaghetti sauce, but I had been looking for a similar type of recipe to adapt and work for lasagna.  I finally received a recipe (from our pastor's wife) that had the texture and consistency I was looking for that would keep the flavor similar to my spaghetti sauce.  It's worth the time to make this from scratch! 

Homemade Lasagna

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Ingredients:

1 lb. ground beef [for BETTER flavor - ½ lb. ground beef & ½ lb. Italian sausage]
1 small onion chopped (approximately ¾ cup)
3 cloves chopped garlic
1 can 6oz. tomato paste
1 can 15oz. tomato sauce

1 can 28oz. crushed tomatoes
              OR (15oz. crushed tomatoes & 15 oz. petite diced tomatoes -drained)***

¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
1 tsp. salt
1 tsp. (½ tsp. and ½ tsp.) black pepper
2 tsp. Italian seasoning
¼ - 1 tsp. crushed red pepper flakes** (optional)
2 TBSP red wine*  (optional)

16 oz. ricotta cheese
1 egg
¾ cup shredded parmesan cheese
1 TBSP parsley flakes

8 lasagna noodles

1+ lbs. grated mozzarella cheese (I usually use a little more!)
¼ additional shredded parmesan cheese

*Red wine can be frozen.  I usually have a cup or more left over from a bottle of red wine when I make my spaghetti sauce.  I freeze the remaining wine in a freezer plastic bag and will just spoon out what I need for other recipes.

**We like spice and crushed red peppers will add that extra little flavor kick.  Depending on how much "heat" you like will depend on how much crushed red peppers to add.

***If I double the recipe to make 2 trays of lasagna, I will use 1 28oz. crushed tomatoes and 1 28 oz. petite diced tomatoes-drained.

Directions:

1. In frying pan, brown ground beef with garlic and onion.  Drain off grease.
2. In medium size sauce pan, combine:  tomato paste, tomato sauce, crushed tomatoes, salt, ½ tsp. black pepper, Italian seasoning, crushed red pepper flakes and red wine.   Add drained ground beef.  Cover and simmer for 15 minutes, stirring to make sure that it doesn't burn.
3. Boil water and cook 8 lasagna noodles per package just until tender and be sure not to overcook.
4. In mixing bowl, combine: ricotta cheese, egg, parmesan cheese, and parsley flakes, and ½ tsp. black pepper and mix well.
5. In greased 9"x13" baking dish, layer in order:   4 noodles, gently spread half the ricotta cheese mixture, sprinkle a little less than half mozzarella, and top with half of the meat sauce.  Repeat the layers and top with parmesan cheese and remaining mozzarella.
6. Bake at 350ºF for 35 minutes until bubbling.  

OR Freezer option:

• I choose a disposable aluminum pan and follow all other directions.  Instead of baking, cover the lasagna with sheet of wax paper and foil.
• When ready to bake:  thaw in refrigerator overnight, then bake at 350ºF for 35-40 minutes until bubbly or longer if lasagna is still partially frozen.

Yields 1 pan Lasagna.  Serve with a fresh garden salad and warm French bread!