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Lasagna

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"When I was younger, making lasagna felt like a rite of passage. I would make it for boyfriends to prove that I was suitable or worthy. Sad, right? Now I just make it because it tastes good. It's a bit of a process, but worth the work — especially for a large group because you can put it together in advance and cook it later, or even freeze it."

List of Ingredients

â—¦ 1 box (12 ounces) dried lasagna sheets
â—¦ 2 tablespoons extra virgin olive oil
â—¦ 3 cloves garlic, chopped
â—¦ 1 pound ground beef (or sausage or both)
â—¦ 6 cups tomato sauce, store-bought or homemade
â—¦ 1 can (6 ounces) tomato paste
â—¦ ¼ cup chopped fresh basil leaves
â—¦ ¼ cup chopped fresh Italian parsley leaves
â—¦ ½ teaspoon dried oregano
â—¦ 15 ounces ricotta cheese
â—¦ 8 ounces low-moisture part-skim mozzarella cheese, shredded
â—¦ 8 ounces fresh mozzarella cheese, sliced
â—¦ ½ cup grated Romano cheese



Recipe

Preheat the oven to 350° F.
Cook the lasagna sheets according to package instructions, but just shy of al dente. Drain and set aside in a single layer on parchment paper.

In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute, or until golden. Add the meat and cook for 5 minutes, stirring, or until browned. Add the tomato sauce, tomato paste, and herbs and stir to combine. Reduce the heat to low and simmer the sauce for 15 minutes to thicken.

Spoon one-quarter of the sauce into the bottom of a 13 x 9-inch baking dish or lasagna pan. Top with a single layer of pasta sheets, followed by one-third of the remaining sauce, ensuring the sheets are well covered. Layer with one-third each of the ricotta and shredded mozzarella.

Top with another single layer of pasta sheets, half of the remaining sauce, and half each of the remaining ricotta and shredded mozzarella. Repeat for a final layer of pasta, sauce, and cheese (you will have three layers in total).

Top with the sliced mozzarella and grated Romano.
Bake for 45 minutes, or until golden and bubbling. Let rest in the pan for 15 minutes before serving.

Serves 6 to 8