Lasagna
Alan's recipe, started by adding/subtracting to Mary Henderson's recipe
Meat Ingredients
2 pound ground beef (80/20 or 90+)
1 pound ground pork
2 slices of toast cut into small pieces
1/2 cup milk
2 large egg
1/2 cup shredded parmesan
2 tablespoon Worcestershire sauce
2 teaspoon minced garlic (jar)
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Meat Directions
Mix all ingredients together. Heat 1 teaspoon of oil in a skillet on medium-high.
Cook meat until pink is almost gone. I will take multiple batches.
I put around a pound in the skillet then using a spatula, I smash down and then use end of spatula to make a cross pattern.
This makes it easier to flip and to break apart when building the lasagna.
Remove each batch of cooked meat and put between paper towels and set aside.
Pasta
1.5 packages of Lasagna noodles.
Bring 8 quarts of water to boil with 1 teaspoon of salt.
Add 3/4 package of lasagna to boiling water.
Once the pasta is totally in the water, make sure to stir to keep pieces from sticking.
I use tongs to make sure the pieces don't stick together.
Cook for 8-10 minutes.
Remove pasta and lay pieces flat on baking sheet separate by wax paper that have been have non-stick spray.
Sauce Ingredients
3 medium Onion finely chopped
4 teaspoon minced Garlic
3 stalk Celery grated
2 Carrot grated
4 teaspoon Oregano
4 teaspoon Basil
2 teaspoon Salt
1 teaspoon Pepper
1.5 cup Red Wine
4-6 ounce Bacon crumbles
(3) 28 ounce petite diced or crushed tomatoes (note - fire roasted tomatoes are also tasty)
(2) 12 ounce tomato Paste
2 tablespoons oil
24 ounce water or stock
Sauce Instructions
Put tomatoes, tomato paste and water/stock in large pot and bring to simmer.
Heat oil in skillet on medium. Cook onions until translucent (5-8 minutes). Add garlic and cook for 2 minutes.
Turn heat down and add celery, carrots, spices and bacon and cook for 5 minutes.
Add tomatoes, paste and water/stock, then reduce heat and simmer for 30 minutes. Let cool.
Cheese Ingredients
32 ounce Cottage Cheese
16 ounce Mozzarella grated cheese
24 ounce Ricotta cheese
2 cup Parmesan grated cheese
3 large eggs
Cheese Directions
Mix cheeses together. Stir eggs, then pour into bowl with cheese and then mix thoroughly.
Assembly
Set oven to 350 degrees.
Make 3 layers of sauce, pasta, cheese, meat.
If you have any sauce left, put a thin layer on top.
Recipe makes (2-3) 9” x 13” pans.
Bake at 350 degrees for 25-30 minutes.
After 20 minutes you can add shredded 8 ounce mozzarella and grated parmesan on top.
Let cool 10 minutes before serving.
Wrap and refrigerate then freeze for great leftovers.
Photos (not so pretty)
Less cheese on top of pasta to make a crispy top
The right amount of cheese on top, to quote Kathy "there is never too much cheese".
