Layer upon Layer in the Fall…right into a 9×13

A pair of well worn jeans, cozy socks, an over-sized sweater that could double as a blanket. Layers and layers and layers.

Enter Lasagna.

Spinach lasagna, red sauce, cream sauce, zucchini noodles, whole wheat noodles, beef, lamb, fresh mozzarella, cottage cheese, fresh basil, dried herbs…Oh my!

I will try it all, but when I make it in batches to freeze for the winter, I always make the same old lasagna. Beef and pork, fresh basil, fresh herbs, mozzarella AND cottage cheese.

I love the weight of the pan when loading it into the oven, you almost need a spotter.  The layers help to make the picture perfect slice and onto a guests dinner plate or just a night in by myself. I need little else for dinner, but often I will make a garlic bread to go along to catch the remainder of the sauce after the last full bite has made its way into my already exploding stomach. Like spaghetti, I do not know (or care) when to stop. That’s ok with me. I am not going to go workout or ride a roller coaster after a meal like this. EVER!

If you don’t have an oven liner, you’re going to need one…find it on Amazon here.

I make 2-3 lasagna at at time, so that I have something quick to either pop into the oven or bring to a friend. It is a comfort food, a soul enriching experience until the last bite. Even if you weren’t hungry, you all of a sudden can’t believe your plate is empty. Done and done.  Ta-Da!

I hope that you enjoy this as much as I do.

“Whatever it is you are searching for, I hope you can eat it.” – Jessica Tijerina

No-Joke Lasagna

Yield: 12 Servings

Ingredients

1 lb. 80/20 Ground Beef

1 lb. Spicy Ground Italian Sausage

½ cup Red Onion – Diced

4 Cloves Garlic – Minced

2 14 oz cans Fire Roasted Diced Tomatoes

1 6 oz can Tomato Paste

1 6.5 oz can Tomato Sauce

½ cup Beef Broth

2 T Brown Sugar

1 t Herbes de Provence

¼ cup Fresh Basil – Chopped

¼ cup Fresh Parsley – Chopped

1 T Red Pepper Flakes

12 Lasagna Noodles – No-Boil

16 oz Ricotta Cheese – Whole Milk

1 Egg

2 t Kosher Salt

16 oz Fresh Mozzarella – Sliced

¾ cup Parmesan Cheese – Grated (Parmesan-Reggiano preferred)

Method

1. Grease a 9×13 pan
2. In a large dutch oven cook over medium heat, beef, pork, onion and garlic until brown
3. Add in fire roasted tomatoes, tomato paste, tomato sauce and beef broth
4. Add in brown sugar, basil, red pepper flakes and 1 T parsley
5. Simmer, covered for about 1-1/2 hours and the sauce is reduced to a thick consistency
6. In a medium bowl mix ricotta, remaining parsley, salt, herbes de provence and egg
7. Pre-Heat oven to 375 degrees

Assembly

1. Pour ¼ cup of the meat sauce into 9×13 pan
2. Place 4 noodles on top of meat sauce
3. Spread 1/3 of the ricotta cheese on top
4. Top with mozzarella slices
5. Pour more meat sauce on top of mozzarella
6. Sprinkle Parmesan over meat sauce
7. Repeat.
8. Cover lasagna with foil, sprayed with oil to avoid cheese sticking to top and make sure the foil is not touching the top of the lasagna
9. Bake in the preheated oven for 40 minutes, remove the foil and bake an additional 15 minutes until cheese is golden brown and lasagna is bubbling
10. Cool for 20 minutes before serving.                                                                                       Enjoy!