Below you will find the recipe with my notes in bold italics. Enjoy. One day, I swear, I will put pics along with posts as a step by step guide.
INGREDIENTS
SAUCE (I usually double this - I tend to run out. I usually have some that's left over and I freeze it for a later date to have a nice bolognese.)
- 1 (2) tablespoon olive oil
- 1 (2) cup(s) chopped onion
- 3/4 (1 1/2) cup(s) finely chopped peeled carrots - I grate the carrots as it literally melts into the lasagna and you would never know it was there.
- 2 (4) tablespoons minced garlic
- 8 (16 ounces) ounces lean ground beef - I tend to use ground turkey to make that smidge healthier. Yes, keep laughing. I am, too.
- 6 (12 ounces) ounces spicy Italian sausages, casings removed - I do a mixture of mostly sweet Italian sausage; about 75% and then the other 25% with spicy sausage. Some people claim "IT IS TOO HOT".
- 1 (2) 28-ounce can crushed tomatoes with added puree
- 1/4 (1/2 cup) cup tomato paste
- 1/4 (1/2 cup) cup chopped fresh basil
- 1 (1.5 tablespoons MAX if you must) tablespoon golden brown sugar - I normally don't use the whole tablespoon of sugar normally 1/2 to 3/4 of a tablespoon, but some claim it takes away from the acidity of the tomatoes.
- 1 (2) tablespoon dried oregano
- 1 (2) bay leaf
- 1/2 (1 teaspoon) teaspoon dried crushed red pepper - again, some people just scream "it's too spicy!!!" Whatevs.
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese - I tend to NOT USE ricotta cheese and put in cottage cheese instead. I've found the flavor to be a lot more rich and hearty by doing so.
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs - OMIT if using cottage cheese
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Method
Sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
Lasagna
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water. I never, never cook my noodles prior to assembling the lasagna. I found it completely slides off and it makes a slimy dish. I merely use them uncooked and make sure that the noodles have enough sauce over them and then tightly cover the top with foil as it bakes.
Combine ricotta (or cottage cheese) and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs (if using cottage cheese omit the eggs).
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
