LASAGNA

I don’t know why I don’t make lasagna more often. Maybe because with just two of us and it makes about 10 pounds worth? But this lasagna is definitely company-worthy and would feed a large family or small army.

The Hubby has requested that the ricotta layer not be included. I have left the recipe for it included, just in case you’d like to add it.

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Tomato Sauce for the Lasagna

Ingredients

• 3 796ml cans whole tomatoes
• 1 796ml can crushed tomatoes
• 1 head roasted garlic
• 1 onion broiled, chopped small
• 1 tablespoon fresh thyme chopped fine
• 1/3 cup fresh oregano chopped fine
• 1/3 cup fresh basil chopped fine
• 1 tablespoon dry Italian herb mix
• 1 tablespoon herb and pepper mix
• 2 teaspoons dried oregano
• 2 teaspoons sage salt
• 1/3 cup sundried tomatoes chopped fine
• 1 cup pitted kalamata olives

Instructions

• Slice the onion into 1/2 inch thick slices. Slice the top off the garlic and wrap in tinfoil. Broil about 10 minutes, until the onion is lightly seared and the garlic has turned soft.
• Add all the ingredients to a food processor and blend (do in batches if need be or use a hand blender).
• Put into a large sauce pot and bring to a light simmer.

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Meat Layer

Ingredients

• 1 small onion broiled, diced small
• 200 grams mushrooms chopped small
• 1 lb ground beef and pork
• 1 lb ground mild italian sausage
• 1 small head roasted garlic
• 2 teaspoons dried oregano
• 1 tablespoon fresh thyme chopped fine
• 1/3 cup fresh oregano chopped fine
• 1 tablespoon dry italian herb mix
• 1 tablespoon herbed pepper mix
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 2 teaspoons sage salt
• 1 teaspoon ground pepper

Instructions

• Slice the onion into 1/2 inch thick slices. Cut the top off the garlic and loosley wrap in tinfoil. Broil the onion and garlic about 10 minutes until lightly charred and the garlic is soft.
• Mince the onion and then saute the onions and mushrooms in a bit of olive oil, until the mushrooms have reduced in size.
• Mix all the spices and herbs in a small bowl.
• Add the ground meat to the onion mix. Sprinkle with half the seasoning mix. Brown the meat, breaking down with a wooden spoon. When its about half cooked, add the rest of the spices.
• Add a couple of ladles of the tomato sauce and stir to combine.
• Set aside until ready to use.

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Spinach and Cheese Layer

Ingredients

• 2 450 gm tubs ricotta cheese
• 250 grams fresh spinach
• salt and pepper

Instructions

• Drain the cottage cheese by pouring into a sieve and letting the water drain out.
• Blanch the spinach and drain well, squeezing out any remaining water.
• Combine all ingredients in a medium bowl, salt and pepper to taste, and set aside until needed.

Notes

As I'm lactose intolerant, I use lactose-free cottage cheese. Otherwise I would use ricotta.

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Layering of the Lasagna Elements

Ingredients

• meat sauce
• spinach and cheese mix
• tomato sauce
• 2-3 cups grated parmesan
• 400 grams grated cheddar

Instructions

• Use a deep dish 9x13 pan
• Put a ladle or two of sauce in the bottom
• Layer of noodles
• Layer of meat sauce
• Sprinkle of cheddar cheese
• Layer of ricotta cheese spinach mix if using
• Light sprinkle of parmesan
• Layer of noodles
• Thick layer of sauce
• Layer of meat sauce
• Sprinkle of cheddar cheese
• Layer of ricotta cheese spinach mix if using
• Light sprinkle of parmesan
• Layer of noodles
• Thick layer of sauce
• Sprinkle of cheddar cheese
• Sprinkle of parmesan
• Bake for 1 hour at 350°F