The Union Democrat

Marcia Duggan’s go-to recipe for 1 lasagna

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Sauce:

1 pound ground beef

3/4 pound Italian sausage

1 diced onion

1 diced bell pepper

3 cloves of garlic, minced

½ pound of mushrooms sliced 1 28-ounce can of crushed tomatoes 1 28-ounce can of diced tomatoes 16 ounces tomato sauce

1 6-ounce can tomato paste + 1- 6 ounce

can of water 1 tablespoon of sugar 1 grated zucchini

Olive oil

2 bay leaves

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1/2 tablespoon of Penzey’s pizza

seasoning Salt and pepper to taste. Ricotta mixture:

1 pound ricotta,

1 egg

1/2 cup grated parmesan cheese

12 tsp granulated garlic

Salt and pepper

1 pound grated mozzarella cheese 12 lasagna noodles

Add about 1 to 2 tablespoon­s of olive oil to a large pot and start to heat. Add the bay leaves, oregano, basil, and thyme and cook until fragrant. At same time brown off your meat and add to the pot with the spices. Drain some of the fat from the meat pan and add veggies to it and saute. Add to pot with meat and spices and then add the tomato products.stir everything together add the pizza seasoning and any other italian spices you feel like and salt and pepper. Add the sugar to cut the acidic taste and grate the zucchini into the sauce. Let simmer, stirring and tasting for at least three or 4 hours.

To assemble: Get out a 9x13 deep dish pan. Take 2 baking sheets and lay out 12 lasagna noodles on them and cover them completely with boiling water. Let sit while mixing up the ricotta cheese mixture. They should sit at least 5 minutes to soften a little. (Yep, no fussing with boiling the lasagna, and you use regular lasagna noodles, not the oven ready kind)

Spread a light layer of sauce on the bottom of the pan. Fit in 4 lasagna noodles. Make sure both sides of the noodle have some sauce on them. Spread 1/2 of the ricotta mixture over the noodles, sprinkle 1/3 of the mozzarella cheese on it and add a layer of sauce and another layer of noodles and repeat the cheeses. Add the final layer of noodles on top and cover with sauce and sprinkle with the remaining 1/3 of mozzarella. Wrap tightly with foil that is sprayed on the side next to the cheese with non-stick spray. Refrigerat­e overnight. Bake at 375 covered for at least an hour or until the temperatur­e in the middle is about 150 degrees. Take off the foil and cook for another 15 minutes to toast the cheese. The internal temperatur­e should be 165 for food safety. Enjoy!

Tip: Make sure noodles get coated in sauce so they will soften better when refrigerat­ed.

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