Lasagna

This is a good one for the family-they love it and it is a good and hearty meal in itself!  Plus, there is so much food here in one pan, that it can be reheated for another few good meals!  There is nothing wrong with serving leftovers...and you can always change up the sides with salads and veggies.

You can omit or replace any of the meats or vegetables below, with whatever you prefer.  This is the recipe that I typically make at home:

1 lb. ground beef

1 lb. ground sausage (turkey, or altogether optional)

16 oz Ricotta Cheese

16 oz Shredded Mozzarella

4 whole tomatoes-chopped

2 medium Zucchini

2 Yellow Squash

1 cup Mushroom

4 Tbsp Oregano

2 Tsp Basil

2 fresh cloves of garlic

2 tsp Salt

1 tsp Pepper

1 Onion

4 Tbsp Olive Oil

1 package Lasagna Noodles (no-boil type)

1 cup water

Brown: ground beef, garlic, onion, and sausage in olive oil on medium high-in cast iron or stainless steel skillet.  Chop and crumble the meat as it is cooking,  add 1 tsp each of salt and pepper. When meat is browned, turn heat down to LOW.  Stir in chopped tomatoes and water.  Let simmer on Low for 2-3 hours.  Keep covered, stir occassionally.

In medium mixing bowl, combine Ricotta cheese and 1/2 of the Mozzarella.  Stir in 2 eggs, 3 Tbsp oregano (save 1Tbsp for topping), 1 tsp salt and basil.

Clean and chop Zuchinni, Squash, Mushrooms, set aside.

When sauce is done, layer a 9x13 glass or stone pan with meat sauce, noodles, cheese mixture, veggies; repeat until pan is full. (Laying just a small amount of the sauce as the base layer will help to keep noodles from stickiing to bottom, yet still allow for a good base to lift sections out of pan.)

Finish off the top layer with the remaining Mozzarella cheese. Yum!

Bake at 350degrees for 1-1/2 hours, until ingredients are HOT all the way through and top is nicely browned. 

Again, serve with salad or your choice of veggie side; and makes for great leftovers for the next night...or two!  Easy on Mom..yay, we'll take it!

Mangia Bene!

oxoxox