Lasagna
AuthorWillow StevensCategoryBeef, Meals
In a large pot, heat the olive oil over medium heat.
Add the beef and sausage, breaking it up into small bits. Cook until the meat is browned.
Add in the onion and garlic, and cook for another 2-3 minutes.
Add the salt, crushed tomatoes, tomato sauce, and tomato paste. Mix thoroughly, as the tomato paste tends to stay in one clump.
Simmer for an hour and a half, stirring every 10-15 minutes to prevent the bottom from burning.
In a large pot, heat one gallon of whole milk over medium heat, until almost boiling.
Add vinegar to pot and remove from heat.
Let cool, then strain through cheesecloth.
Preheat the oven to 375º. Mix the ricotta and egg mixture together.
Mix the shredded mozzarella and parmesan. Reserve one third of the mixture for the topping. Add the grated zucchini and yellow squash to the remaining two thirds.
In a 9x13 pan, layer the following:
1 ½ cups of sauce
1 layer of noodles
½ of the ricotta mix
3 pinches of chopped spinach
½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
The last ½ of the ricotta mix
3 pinches of chopped spinach
The last ½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
Another 1 ½ cups of sauce
The reserved mozzarella and parmesan mix
Cover with foil, tenting it so it doesn’t stick to the cheese.
Bake for 25 minutes with the foil, then remove the foil and bake for another 20-30 minutes until the top is golden and a little bubbly.
Let it cool, then enjoy!
Ingredients
Directions
In a large pot, heat the olive oil over medium heat.
Add the beef and sausage, breaking it up into small bits. Cook until the meat is browned.
Add in the onion and garlic, and cook for another 2-3 minutes.
Add the salt, crushed tomatoes, tomato sauce, and tomato paste. Mix thoroughly, as the tomato paste tends to stay in one clump.
Simmer for an hour and a half, stirring every 10-15 minutes to prevent the bottom from burning.
In a large pot, heat one gallon of whole milk over medium heat, until almost boiling.
Add vinegar to pot and remove from heat.
Let cool, then strain through cheesecloth.
Preheat the oven to 375º. Mix the ricotta and egg mixture together.
Mix the shredded mozzarella and parmesan. Reserve one third of the mixture for the topping. Add the grated zucchini and yellow squash to the remaining two thirds.
In a 9x13 pan, layer the following:
1 ½ cups of sauce
1 layer of noodles
½ of the ricotta mix
3 pinches of chopped spinach
½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
The last ½ of the ricotta mix
3 pinches of chopped spinach
The last ½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
Another 1 ½ cups of sauce
The reserved mozzarella and parmesan mix
Cover with foil, tenting it so it doesn’t stick to the cheese.
Bake for 25 minutes with the foil, then remove the foil and bake for another 20-30 minutes until the top is golden and a little bubbly.
Let it cool, then enjoy!
