Isn’t it funny, how you can hate something growing up and then poof, all of a sudden you love it? Who knows why I hated lasagna growing up, it never really made any sense, I love pasta, red sauce, cheese, etc. So why wouldn’t I love it all together? A few years ago my old roommate made Lasagna from scratch for her family I tried it and I was forever changed haha
So, the other day I lost a bet, and loser had to make dinner. Little does he know, it wasn’t really a loss because I love cooking
Lasagna was the meal and I got to work! I kind of winged it this time, I mean I know the basics:
- Red sauce
You can make Lasagna with any red sauce but I wanted to make my own! I used tomato sauce, tomato paste, and crushed tomatoes! AND the part that really made this sauce was that I used all fresh herbs instead of using dried italian seasoning. I looked up what herbs make up italian seasoning and chopped up equal parts of each and threw it in the sauce! Did you know cilantro is in it? I would have never guessed! It had a great fresh herby flavor and I wouldn’t do it any other way! Another plus was that I finally got to use the basil I’e been growing in my planter box! I never thought I’d be into growing stuff, but being able to step out and pick the leaves fresh from the plant is pretty amazing!
Oh yeah, one more thing, I sautéed some mushrooms and threw them in the sauce as well! The mushrooms added some more texture and another level of flavor!
I don’t think the layering is super crucial to making a solid Lasagna, but this is how I went about it!
- Stray the baking dish very well
- Place some meat sauce on the bottom and spread it evenly
- Layer the noodles, slightly overlapping (I trim my noodles to fit the dish perfectly)
- Dot half the ricotta mixture on the pasta no need to spread it out, but do portion it correctly so you have enough
- Place the mozzarella on top of that, this time do 1/3
- A layer of meat sauce
- A sprinkle of parmesan cheese
- Another layer of pasta and repeat one more time!
- I end with topping the third layer of pasta with meat sauce, mozzarella and parmesan
- Garnish with chopped parsley when it comes out of the oven!
I am a bit of a purist when it comes to food, If I’m making Lasagna, I want it to be Lasagna. But it is fun to play around with different variations. I did attempt making an eggplant lasagna to be “healthy” and it was an utter fail. Haha I personally will always have to have pasta in it to consider it Lasagna! But to each their own! Have fun with it!
- Olive oil
- 1# pork sausage
- 1# ground pork
- 3 cloves garlic
- ½ yellow onion
- 24 oz can crushed tomatoes
- 6 oz tomato paste
- 6 oz tomato sauce
- 2T each chopped parsley, cilantro, oregano, rosemary, marjoram, basil
- salt and pepper to taste
- 2 T sugar, to taste
- 1 tsp red chili flakes
- 8-10 crimini mushrooms
- 16 oz ricotta cheese
- 1 egg
- 2 T chopped parsley
- 1 tsp salt
- Fresh mozzarella
- Shredded parmesan cheese
- Chopped parsley
- Box of lasagna noodles
- Order of Operations:
- Cook noodles
- Place oil in the bottom of a pot, add the pork, garlic, beef, and onion, break up the meat while it cooks
- Add the tomato sauce, paste and crushed tomatoes, herbs, sugar, salt and pepper, and red chili flakes, let that simmer and adjust seasoning as needed
- Saute mushrooms on the side and add it to the sauce, continue to let it simmer for as long as you'd like (I did about an hour)
- Set aside and prep other items
- Place all ingredients into a bowl and mix well, set aside
- See content for assembly instructions
- Cover with foil, bake at 375F for 30 minutes, remove foil and bake another 30 minutes
- Garnish with chopped parsley
- Let cool for 10-15 minutes before cutting and serving!