Sunday, March 7, 2010
Meaty & Cheesy Lasagna
This is a homemade mostly from scratch..so it isn't your quick and easy fix meal..but the quality is there.
1 can 28 oz crushed tomatoes
about 1/2 white onion, chopped
2 cloves garlic, chopped
3/4 celery stalk, cut in pieces
4-5 baby carrots
2 bay leaves, or a dash of crushed bay leaves
4 Tbsp butter
about 1/2 c olive oil
5 fresh basil leaves
small handful of fresh chopped parsley
dash of fennel seed
sea salt & pepper
add butter to pan, onion, and garlic..saute. add olive oil. mix the rest of the ingredients. simmer for 30 min-1 hr.
blend in small batches (if you used whole bay leaves, you can take them out)
add about 1/2 c or so of alfredo sauce :)
1/2 large Ricotta tub (whole milk)
large handful of fresh chopped baby spinach (I like to cut off the stems)
1/2 c fresh parmesan cheese (not the kind in the container)
2 triangles laughing cow swiss cheese
about 1/2 c or more grated mozzarella cheese
mix ingredients together
-cook lasagna noodles al dente with italian seasoning. add to cold water and let dry.
-brown 1 lb lean hamburger meat, season with seasoning salt
-brown 2 italian sausages ( I took out the casing and cooked it in small pieces)
drain grease and add to sauce for about 15-30 min.
Heat oven to 450 degrees
in a about a 9x13 dish, add a layer of sauce, sprinkle grated mozzarella cheese, then lay down noodles side by side, spread a layer of ricotta filling on noodles, then another layer of sauce and repeat..although I only added the grated mozzarella cheese at the bottom and the top, not all the layers. once you get to the top and you had noodles, add another thin layer of sauce and grated mozzarella cheese on top. Sprinkle top with parsley.
Bake 450 for 15 min, cover with foil
You will not be disappointed!