Classic Lasagna

Two weeks ago my husband and I hosted our first Thanksgiving. Luckily there wasn’t too much pressure since I had tons of help from my mom and sister-in-law, and because it was just my family for the holiday. Prior to their arrival, I prepared as much as I could so we would have plenty of food to eat and ready-to-go meals. Everyone rolled into town late on Tuesday, and with children involved, it was too late to go out. I wanted to have dinner ready for them when they arrived, so I made my first ever Classic Lasagna. As I scoured the internet for the best lasagna recipe, I became overwhelmed by the variations and options. Ultimately I consulted my mom for a tried and true recipe, and the outcome was everything I had hoped for! The lasagna was meaty, cheesy and saucy, possessing many qualities of the perfect winter comfort food dish. Although this dish does take a little time to prepare and assemble, the degree of difficulty is low and it’s not nearly as involved as some other lasagna recipes. Plus, this dish feeds an army, is great left over and freezes well. Served with a big salad and a glass of red, this Classic Lasagna was the perfect way to kick off our indulgent holiday week!

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Classic Lasagna

Recipe from American Beauty lasagna box, with my own slight changes

What You Need

  • 1 lb grass fed ground beef
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon parsley flakes
  • 1 tablespoon basil
  • 1 1/2 teaspoons salt
  • 1 one pound can of diced tomatoes
  • 2 6 oz cans of tomato paste
  • 1 cup water
  • 10 oz lasagna noodles
  • 3 cups ricotta cheese
  • 2 beaten eggs
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons parsley flakes
  • 1/2 cup grated parmesan cheese
  • 1 pound mozzarella cheese, shredded

What To Do

  1. Heat a large saucepan on medium heat. Add meat and onions, browning slowly, while breaking the meat up into small pieces. Continue browning until cooked, and then spoon off excess fat.
  2. Add next 6 ingredients to the pot. Simmer uncovered 30 minutes to blend flavors, stirring occasionally. After 30 minutes, gradually add up to a cup a water to achieve desired sauce consistency.
  3. While the sauce simmers, cook noodles in boiling salted water until tender. Drain and rinse in cold water. Lay noodles out on a plate or cookie sheet individually to prevent noodles from sticking together.
  4. Combine ricotta cheese with eggs, seasoning and parmesan cheese.
  5. In a 9x13 baking dish, place 1/3 of the noodles on the bottom of the dish. Spread 1/3 cottage cheese mixture over the noodles. Layer with 1/3 meat sauce and 1/3 mozzarella cheese. Repeat layers 2 more times.
  6. Bake lasagna at 375 degrees for 30 minutes, or until nice and hot all the way through. If you're making this a day ahead and its coming out of the refrigerator, you may need to bake for up to 45 minutes.
  7. Let stand 10 minutes before cutting.
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