Homemade 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.

Note, as I’m lactose-intolerant, I used lactose-free cottage cheese where I would usually use ricotta. They are similar enough in texture that they can be interchanged. Also, I used lactose-free cheddar and parmesan has very little or no lactose in it.

Tomato sauce for lasagna
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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.
Lasagna Meat Layer
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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.
Lasagna Spinach and Cheese Layer
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Spinach and Cheese Layer

Ingredients

  • 2 450 gm tubs cottage or 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.
  • 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.

 

Homemade Lasagna
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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 /cottage cheese spinach mix
  • Light sprinkle of parmesan
  • Layer of noodles
  • Thick layer of sauce
  • Layer of meat sauce
  • Sprinkle of cheddar cheese
  • Layer of ricotta /cottage cheese spinach mix
  • 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
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