Homemade Lasagna

Homemade Lasgna - Candy Coated Culinista

Homemade Lasgna – Candy Coated Culinista

Italian or Greek food is the food I could have every day for the remainder of my life and I’d be quite content. Lasagna is my absolute favourite food and I have tasted it many places. I finally decided to make lasagna from scratch even though I know this is a time-consuming burden. This may be my first and last time making this dish as I may just not want to have to go through this process again.

Yield/Serving: 1 – 9” x 9” dish & 12” x 9” dish
Prep Time: 1hr & 30 min.
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 6 cloves of garlic, peeled and minced
• 1/3 pound ground beef
• 1/3 pound ground pork
• 1/3 pound ground veal
• 1 tsp sea salt
• 1 tsp season salt
• 1/2 teaspoon ground black pepper
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp dried sage
• 1 tbsp dried parsley flakes
• 5.5 oz (156 ml) tomato paste
• 1 {28 oz} can Whole San Marzano tomatoes, crushed
• 3 cups ricotta
• 2 eggs
• 2 tablespoons fresh parsley, chopped
• 1/2 cup parmesan cheese
• 4 cups {16 oz} mozzarella cheese, grated
• 3 cups spinach, blanched
• 3 cups swiss chard, blanched
• 16 Flat “No Boil” Lasagna Noodles

Assembly
Sauce
1. In a large saucepan sauté onion in a tablespoon of olive oil over medium-high heat until softened.
2. Add in the garlic along with the ground, beef, pork, veal along with all the spices and stir until meat is browned.
3. Add in the tomato paste and crushed San Marzano tomatoes including the tomato sauce from the can. Stir and combine.
4. Reduce to low and let simmer for 45 minutes.
5. In a medium bowl combine ricotta, eggs, parsley and a half cup of parmesan and mozzarella cheese and place in fridge until needed.
6. In another saucepan sauté the spinach and swiss chard for a few minutes and then squeeze out excess water.
Lasagna Assembly
7. Spray a 9”x13” and a 9” x 9” baking or casserole dish with cooking spray and preheat oven to 375°F.
8. Spread one cup of the meat sauce on the bottom of the baking pan.
9. Lay four noodles, then add some spinach and Swiss chard and spread 1/3 of the ricotta mixture on top of the noodles.
10. Spread 1 cup of meat sauce and sprinkle with a half cup of mozzarella cheese.
11. Repeat steps 8 and 9 until you have reached the top.
12. Bake for 30-45 minutes and then let rest for 10 minutes.
13. Serve

Please Enjoy

My thoughts
If I had an Italian nonna she would be so proud. My first attempt was a huge success. I used my homemade pasta sauce and everything. I just think I needed more pasta sauce even though I had added a lot, I think it needed more. Also a deeper casserole dish would be great my lasagna. I made one dish of lasagna to freeze as I wasn’t going to make just one and gave it to my dad to enjoy. I really had a sense of accomplishment making my most favourite dish ever.

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Comments

  1. Ema Jones says:

    Loved your idea, will surely try!
    Have a look at Brazilian Grilled Meat
    http://bit.ly/VXaRxc

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