Lasagna

Credits

Ben Wiseley

Ingredients

Meat Sauce:

• 1 jar Classico Tomatoe Basil Sauce
• 1 can San Marzano crushed tomatoes
• 1 onion (diced)
• 1/2 head of garlic (minced)
• 1 lb ground beef
• mushrooms
• thyme
  
• oregano
• hot pepper flakes
• olive oil

Lasagna

• Lasagna noodles
• ricotta cheese
• mozz
• parm
• 1 egg 
• tinfoil
  

Directions

Meat Sauce

1. Brown beef and degreese by draining on paper towels 
2. Saute musrooms
3. Saute onion and garlic
4. Combine ingredients in pot, season and simmer for an hour or so until the sauce comes together

Lasagna

1. Cook lasagna noodles in salted water until pliable - they don't need to be fully cooked - they'll finish in the sauce in the oven
2. Mix egg, ricotta, parm and salt and pepper in a bowl.
3. Repeat layers 4-5 times: sauce, noodles, ricotta mix, mozz 
4. The top layer should be noodles, very little ricotta mix, very little sauce, lots of mozz
5. cover with tinfoil, bake at 375 for around 30 minutes, uncover and bake until cheese on top has some color (10 more minutes or so).  Remove and let stand for 10 minutes so it sets up a bit

You can make the lasagna ahead of time and refrigerate or freeze it.  Just make sure it comes up to room temp before baking or the inside won't cook properly.

 

 

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