Jackie’s Lasagna

Beth

Recipes

Jackie’s Lasagna

by Beth | Mar 16, 2015 | Recipes | 0 comments

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Jackie's Lasagna

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Cook Time 1 hour
Total Time 1 hour
Course: Entre
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 lb lean ground pork
  • 1 med onion finely diced
  • 2 tablespoons vegetable oil
  • 1-28 oz can tomatoes puree in blender
  • 1 15 oz can tomato sauce
  • 3 small cans tomato paste
  • 1 can sliced black olives drained (more if desired)
  • 1 pkg. lasagna noodles
  • 3-8 oz pkg. shredded mozzarella
  • 1 lb ricotta
  • parmesan cheese sprinkled between layers
  • 1/2 teaspoon celery salt
  • 3 bay leaves
  • 1 - 1 1/2 teaspoons sweet basil
  • 1 - 1 1/2 teaspoons oregano
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Method
 

  1. Prepare sauce 1-2 days ahead:
  2. In a 5 qt stock pot, saute meat and onions in vegetable oil; mash meat until thoroughly crumbled. Add all spices. When meat is cooked, add all tomato products and olives. Simmer 3-4 hours.
  3. Cook lasagna noodles in salted water with 1 teaspoons vegetable oil as per package directions. Warm sauce while this cooks. Drain and cool noodles.
  4. In a 16 1/4" x 11 1/4" x 2 1/4" pan layer as follows:
  5. one fourth of meat sauce
  6. lasagna noodles
  7. one third of ricotta
  8. one package of mozzarella
  9. sprinkle parmesan to cover completely
  10. Repeat layers and end with meat sauce and parmesan over 3rd layer.
  11. Bake uncovered at 350ºF (180ºC) approximately 1 hour.

Notes

I don't know how essential it is to make the sauce 2 days ahead... but,do make it ahead of time.

Be prepared to take your time. But it’s worth it!

tags:family, food, lasagna

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Beth

Beth

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