|The final product–served with Caesar salad|
Last Tuesday, I spent around $30 to make my mother’s lasagna. It was an all-night affair, but I came away with two pretty large lasagnas—one to serve the next day to my friends—and the other I froze back for a later meal….which would be happening tonight. I know, a week later isn’t what people expect when you freeze back meals, but I’ve been thinking about how delicious it was—and how I was kind of over cooking for the next few days—so I went ahead and pulled the second one out of early retirement.
Some tips before you begin. Unless you are cooking for six or more, I would use a smaller, square pans and split up your noodles, sauce, and cheese into two or three dinners. It means you’ll be stuck with fewer leftovers. Also, I tested out both regular noodles and oven-ready noodles you don’t have to boil first. The no-boil noodles worked out fine, but you will want to drown them in a little more sauce or else the outside is a little tougher than usual. Definitely a time saver.
- 1 package lasagna noodles
- 12 oz. ground beef
- 4-6 Italian sausage links–sweet
- 1 c. chopped onion
- 2 cloves minced garlic
- 2-3 jars spaghetti sauce
- 1 T. flour
- 1/2 c. red wine
- 1 chopped tomato
- 1 chopped zucchini
- 6-8 oz. fresh mozzarella–sliced
- 15 oz. ricotta cheese
- 1 T. fresh basil, chopped
- 1 beaten egg
- 1 T. parsley
- Parmesan Cheese
- Sauce: In a dutch oven (trust me, you’ll need to space) cook the sausage, ground beef, onions, and garlic until meat is brown. Add in flour to thicken sauce, then tomatoes, zucchini, and 2 jars of tomato sauce. Season with salt/pepper. Add in red wine, bring to a boil, then lower heat to a simmer.
- Meanwhile, cook the noddles. (Or buy oven-ready noodles and forget this step!) and slice your cheese.
- Ricotta Sauce: Beat egg and add in ricotta, basil, and parsley.
- Layering: Start with a layer of sauce, then begin layering: noodles, ricotta, sauce, noodles, mozzarella, sauce. Repeat once and you should have a pretty decently high lasagna. Shave some Parmesan on top:
The final lasagna
- Cover with foil and store in freezer for two months. OR heat oven to 350 degrees and bake for 30-40 minutes until it’s nice and bubbly.