My husband loves Lasagna. I mean loves it. Which I think is kinda funny because he doesn’t really like any other kind of pasta dish. He tolerates classic meat sauce spaghetti, but only because he knows it’s my absolute fave. So, when planning this weeks dinners I decided that I really should make lasagna for him more often. I mean we’ve been together for over five years, and I think I’ve made it for him once before. I don’t really have an excuse as to why I don’t make it more often. It’s not like it’s particularly hard, just a little time consuming I guess. But regardless of the prep time, and cook time, this dish ends up being totally worth it. I promise. Plus it’s even better as leftovers the next day for lunch, since by then all the ingredients have had time to meld together, get to know one another, and just plain get tastier!
And now on with the show….
1 lb ground beef (or any ground meat that you want. Italian sausage would be good too)
1 large onion, chopped
4 cloves garlic, minced
1 small bunch of fresh basil, chopped
1 fresh red chile, seeded and minced
2 14 oz cans of diced tomatoes
1 small can tomato sauce
9 dried lasagna noodles
1 beaten egg
1 15oz container ricotta cheese
1/4 cup grated Parmesan cheese
3 TB chopped fresh parsley
6 oz shredded mozzarella cheese
- Start water boiling, and cook lasagna noodles per package instructions. You want them to be tender but still firm. Rinse cooked noodles with cold water so they are easy to handle.
- In a medium saucepan cook meat, onion, and half the garlic until meat is brown. Drain the fat.
- Stir in rest of garlic, chile, basil, canned tomatoes and tomato sauce. Before I add the canned tomatoes I like to use my hand blender to puree them a little more, but it’s an optional step. We just don’t like chunky tomato sauces.
- Bring to sauce to boil, reduce heat and simmer for 15 min, stirring occasionally.
- Add salt and pepper if needed to taste
- In a separate mixing bowl, make the filling. Combine the egg, ricotta, Parmesan cheese, and parsley.
- Build the Lasagna! Layer three of the cooked noodles in a 2-quart rectangular baking dish. Spread with a third of the filling. Top with a third of the sauce, and a third of the mozzarella cheese. Repeat layers twice until you’ve used up all the ingredients, and have created a three layer masterpiece.
- Sprinkle additional Parmesan cheese on top.
- Bake in a 375 degree oven for 30-35 minutes. Let stand for 10 minutes before serving.