Monday, June 27, 2011

From-Scratch Lasagna

I always felt that my lasagnas using store-bought sauces were 'lacking' something. Now I've discovered what it was. Here's my new favorite lasagna.

From Scratch Lasagna

1 80z box lasagna noodles
2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
4 cloves garlic, crushed
2 tbsp fresh basil, torn
2 tsp oregano
2 tsp rosemary
dash pepper
2 cans crushed tomatoes
1/2 cup red wine
1 60z can tomato paste
3 tbsp balsamic vinegar
1 large container ricotta cheese
1/2 cup parmesan cheese
1 tbsp parsley
2 tsp basil
2 tsp oregano
16 oz mozzarella, shredded

In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat. Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.

Boil noodles according to package instructions. In large bowl, combine ricotta, parmesan, parsley, oregano and basil. Drain noodles.

In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.

**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.