Yesterday was a perfect lasagna day, first it snowed, then we decorated the Christmas tree and of course there was Christmas music crooning away in the background. Naturally it was FREEZING. Perfect conditions for a lasagna, which is the perfect comfort food which all the family loves. This recipe makes a good amount and as you know leftovers are a Godsend that always taste better the next day. I found my 19 year old daughter eating it for breakfast this morning.
I never make lasagna with anything other than Barilla oven ready lasagne sheets. There are a few steps to a successful lasagna and there’s only so many hours in the day, I just have a mental block about having to precook the sheets, it’s one step too many for me. I haven’t had any complaints and there are too many Italian Americans in my family to even try to keep track of, which means these lasagna sheets must be pretty good! If you’re running out of time or just lazy like me give them a go and see if they work for you too.
For the perfect comfort food!
- 1 large onion, peeled and and finely chopped
- 2 tablespoons olive oil
- PInch of sea salt
- 2 carrots, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 3 sticks celery, finely chopped
- 1 lb organic ground grass feed beef
- Freshly ground black pepper
- 1. 28oz can crushed tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon chopped fresh parsley
- 15 oz cartoon ricotta cheese
- 2 eggs
- ¼ cup parmesan cheese
- freshly ground black pepper
- 1 lb fresh mozzarella cheese
- 1 packet of non cook lasagna noodle
- Pre heat the oven to 375F
- Heat the olive oil in a large pan or Dutch oven, add the onions, sprinkle over a pinch of salt and allow them to saute on a low heat for about 15 minutes or until golden. Add the carrots, garlic and celery, thoroughly combine and cook for a further 5 minutes.
- Add the ground beef and saute until brown. Drain off any excess fat. Add the tomatoes, tomato puree, fresh parsley, salt and pepper. Simmer, uncovered for about 15-20 minutes until the sauce has thickened.
- Meanwhile in a large bowl mix together the ricotta, eggs, parmesan and black pepper. Finely slice the mozzarella.
- In a 9x12x2 inch baking dish layer the meat sauce, then a layer of noddles, then the ricotta mixture and the mozzarella. Continue layering and finish with the meat sauce. Sprinkle a little parmesan over the top, cover with some aluminum foil. Place the baking dish on a baking tray and place in the oven for 50 minutes. Remove the foil and cook for a further 10 minutes to allow the top to turn golden and bubbly.
- Remove from the oven and allow to sit for 5 minutes and then serve.
A hefty glass of Pinot Noir, a nice salad and some artisanal bread with this makes a perfect end to the day ….