A recipe that we ate a lot growing up was my aunt Constance’s lasagna recipe. Puts all those boxed Stouffer’s type of lasagnas to shame. It’s easy to make and truly delicious. I’ve shared with friends and some have even made it part of their family staples.
Ingredients
- 1 lb Mozzarella cheese shredded
- 1 Tbsp olive oil
- 6 lasagna noodles
- 1 lb ground beef or Italian sausage
- 1 garlic clove
- ½ cup red wine
- 1 Tbsp basil
- 1 tsp salt
- 29 oz can diced tomatoes
- 12 oz can tomato paste
- 1½ cup ricotta cheese
- 1/2 cup Parmesan cheese grated
- 2 Tbsp dried parsley
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Boil lasagna noodles until almost tender.
- Brown ground beef and mix with garlic, basil, salt, tomatoes, tomato paste and red wine.
- Mix ricotta, Parmesan, parsley, eggs, salt, pepper.
- Oil 9 x 13″ pan. Layer noodles, half of the cheese mix, half of the mozzarella, half of the meat mixture. Repeat.
- Cover with foil and bake at 350 for 45 minutes. Cook 10 minutes before serving.
Notes
- You can use dry noodles. For that, soak the noodles in hot tap water until you’re ready to layer them in. Then add 1/4 cup water on top of each noodle layer.
- I usually bring the salted water to a boil, turn off the heat, and add the noodles. By the time you need the noodles they’ll be cooked al-dente.
- This is one of those recipes I’ll use a big Cento can of San-Marzano tomatoes for.
