Lasagna

Lasagna is the perfect meal-gift. You cannot go wrong when you bring somebody a lasagna. It's warm, cheesy, gooey, fills your tummy....and I've never met anybody who doesn't like lasagna! I made this for a sick friend this weekend but this is my go-to recipe for lasagna anytime. Don't let the thought of making lasagna scare you; it can seem daunting- all the layering....I get it. I don't find this recipe to be difficult in the slightest! Top it with some fresh parm cheese and pair it with warm garlic bread...mmmm! Ideal for feeding a crowd too! Try it and you won't regret it!

Yields 10-12 servings

1 lb ground pork or ground beef

1/2 cup chopped onion

1 clove garlic, minced

1 (15oz) can tomato sauce

1 large can diced tomatoes

2 tsp dried basil

1 tsp salt

9 lasagna noodles

1 Tbsp oil

2 eggs

2 1/2cups small curd cottage cheese or whole milk ricotta

2/3 cup grated Parmesan or Ramano cheese

2 Tbsp dried parsley

1 package thinly sliced mozzarella or provolone cheese

1 package pepperoni

1. Cook meat, onion and garlic together until meat is browned; drain off fat.

2. Stir in undrained tomatoes, tomato sauce, basil and salt Cover and simmer 15 minutes, stirring often.

3. Meanwhile, cook noodles until tender in boiling salted water. Add oil so noodles do not stick together. 

4. Beat together eggs, ricotta, 1/2 cup of the parmesan/romano cheese, and parsley, Season with a pinch of salt and pepper.

5. Spoon 1/2 cup of tomato/meat mixture into the bottom of a 9x13" greased pan.

6. Layer 3 cooked, drained noodles.

7. Top with 9 rounds of thinly sliced mozzarella.

8. Spread with half the ricotta filling.

8. Layer pepperoni to cover.

9. Spoon 1/2 remaining tomato sauce/meat mixture over pepperoni.

10. Repeat noodles and subsequent layers. 

11. Sprinkle remaining Parmesan on top.

12. Cover tightly with foil and bake in a 350 degree oven for 35-40 minutes or until heated through and bubbly. Remove foil and bake for another 5-10 minutes or until top is browned.

13. Let stand about 10 minutes before serving.

 

This is also a great make ahead recipe. Keep it in your refrigerator until ready to cook; or cook ahead of time and freeze individual servings for quick and easy weeknight meals.