I’m not good with measuring things. I usually just wing it so this isn’t going to be an exact science with measurements and such, but you’ll get the idea and do it to taste.
2 Celery Stalks
1 Peppers (red or green)
½ Large Onion
4 Cloves of Garlic
1 tsp. Thyme
1 Bunch Basil
2 cans crushed tomatoes or 2 jars of your favorite sauce
Extra Virgin Olive Oil (EVOO)
2 tbs. Sugar
1 package or tube of Italian Pork Sausage
1 package of Ground Turkey (ground Beef is optional)
4 Cloves of Garlic – Finely chopped
½ Onion – Finely diced
1 Cup Mushrooms - Sliced
1 Bunch Basil
2 Pats Butter
1 box uncooked lasagna
16 oz. Ricotta Cheese
Parmesan Cheese – Shredded/Grated
Mozzarella Cheese - Shredded
Asiago Cheese - Shredded
Provolone Cheese - Shredded
Romano Cheese - Shredded
* Easier to buy multi shredded cheeses and mix together in large bowl. They usually come in 8 oz packages.
2 Tbs. Sugar
In a food processor put carrots, celery, peppers, onion, zucchini, garlic, thyme. Pulse until grinded into a pulp. In the bottom of a large sauce pan on high, coat the bottom of the pan with EVOO. Add mixture from food processor. Constantly stirring. Season with salt and pepper. After about 2 minutes reduce heat to medium high and stir occasionally. Looking for mixture to cook about 10-15 minutes total and start to break down. Once broken down add tomato sauce and 2 table spoons of sugar. Add more salt and pepper to season. You need to season every layer. Simmer, stirring occasionally for 30-45 minutes. Add a handful of basil chopped or un-chopped to the sauce and stir in until wilted. Set sauce aside.
In a large heated (on high) skillet add 1 teaspoon of EVOO and 2 pats of butter. Add in onion and mushrooms. Sautee until mushrooms and onions start to caramelize. Add in garlic. Salt and Pepper to taste. Add in Italian Pork Sausage and Ground
In medium bowl stir in Ricotta Cheese, 1 egg (beat egg separately), 2 tbs. sugar and salt and pepper. Combine well and set aside.
After boiling a box of lasagna noodles in salted water (box may say to cook 13-15 minutes but undercook to about 10-12 minutes because they will continue to cook in oven), drain noodles and lay on flat surface. Pat dry if needed.
Butter the bottom and sides of a large casserole dish. Spoon some of the sauce and lightly coat the bottom of the dish. Layer the noodles slightly overlapping on the bottom of the dish. Spread a layer of the Ricotta Cheese then a layer of the meat then a layer of sauce then sprinkle the cheese. Repeat layers until top of casserole dish end w/ noodles. Sprinkle a generous layer of cheese on top of noodles. Drop pats of butter (about ¼ of a pat of butter each time) across the top of the lasagna.
Bake uncovered for 45 minutes – 1 hour at 375 degrees until top is golden brown and bubbling.
Split a large loaf of Italian Bread or French Baguette in half or cut off individual large slices. Drizzle with EVOO. Toast in oven until golden brown. Brush bread with 1 clove of fresh garlic. The garlic’s oils will grate into the toasted bread. Sprinkle with Parmesan Cheese. Pop back in oven for about 2 minutes to let the cheese melt into bread.
Depending on the size of the casserole dishes this will probably make 2 family size lasagna’s which is a perfect way to make dinner and at the same time have a whole other lasagna to pop in the freezer for another night w/o having to double up on the work.