Things are freezing here in PDX–that makes running harder to do with all the ice around. Maybe I’ll use my mom’s ice cutters afterall (clip on over your shoes to run on the ice)…am I that desperate?
Today I want to share our favorite pasta dish. Lasagna allllways makes me think of Garfield.
We’ve been making this dish for family gatherings for a couple of years now and have prepared it with wheat and gluten free noodles. It has come out marvelously each time. Every now and then I take on the task of making it just for Ktams and me and freeze a couple servings for later.
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/4 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1/2 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles (GF option works just fine!)
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
First, cook up your meats, onions, and garlic—I like to do this in our French oven—you will need a pan large enough to add all the tomato products as as well (40oz.+). Once the meat mixture is browned, add in your tomatoes (paste, sauce, crushed, etc.) along with the water.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.