Saturday, December 4, 2010

Mama Lasagna

This is my mom's famous lasagna, she has made it for years and will probably kill me when she sees it on here. Of course she is also known to omit a few key ingredients/tips when giving me recipes - she's so cute! It is a little labor intensive but most lasagnas are right? This freezes really well so make two batches freeze one and next time you are in the mood defrost in refrigerator overnight, allow 1 hour to get to room temperature and bake as below.

1 cup onion, diced
1/2 cup grated carrots
1/2 cup celery, diced
1/4 cup parsley, chopped
3 TBSP olive oil
2 pounds ground meat
2 garlic cloves, pressed
8 oz can tomato sauce
4 oz tomato paste
1/2 cup red wine
36 oz water
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1/2 tsp sugar
2 TBSP boullion, granulated chicken flavor
1/2 cup ketchup
1 pound lasagna noodles
1 pound mozzarella, grated
2 cups parmesan cheese, grated
1 pound gouda cheese, grated

1. Saute onion in oil, add ground meat and garlic, brown well
2. Stir in the rest of the ingredients (from carrots to ketchup), cover and simmer 1 1/2 hours.
3. Cook noodles, drain and dry on paper towels
4. Mix 3 cheeses in a large bowl; set aside
5. In 9x13 pan put a bit of sauce on bottom (abut 1 cup) then a layer of noodles some of the cheese and then sauce repeat layers ending with cheese.
6. Bake uncovered in a 350º preheated oven for 30-45 minutes or until slightly browned and bubbly

Tip: Let rest 5 minutes, decorate with parsley and olives.

Servings 6

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