Classic Lasagna

It doesn't get any better than this. Lasagna has got to be the most quintessential crowd pleaser, not to mention the most handy. It's delicious no matter how it's made, it can be prepared ahead of time and popped in the oven when needed, it makes great leftovers, it freezes well, and is the perfect meal to bring to somebody when they're sick or just had a baby. Seriously, who doesn't love lasagna?

My nephew came to spend a night with his cool Aunt Katie recently and requested that I make this for him. I'll admit, I felt flattered. Apparently he likes my lasagna. How could I deny the lad?

There's nothing out of the ordinary or off the wall about this recipe. Even though lasagna is another one of those meals that can be prepared a million different ways, collectively they all sing the same tune. The one thing that does set this lasagna apart from the rest is that it's mine. Not yours, not his, nor hers, but MINE. And now I'm sharing it with you. Buon Appetito!

Classic Lasagna
Serves 8

-12 no boil lasagna sheets*
-9 cups homemade meat sauce (see recipe below)
-2 cups ricotta cheese*
-2 cups cottage cheese*
-1 cup freshly grated parmesan cheese
-2 cups shredded mozzarella cheese
-1 cup basil leaves, roughly chopped (optional)
-1 tsp. ground pepper

Preheat oven to 375 degrees.

Mix ricotta cheese, cottage cheese, the ground pepper, and basil together in a bowl and set aside.

Smear the bottom of a 9 x 13 in. baking dish with one cup meat sauce. Layer 3 lasagna noodles over the sauce, slightly overlapping. Scoop 1/3 of the cheese mixture over the noodles and spread evenly. Top with 2 cups meat sauce and spread evenly. Add a light sprinkle of the shredded mozzarella and parmesan (about a tablespoon).

Repeat layers two more times ending with 3 lasagna noodles on top.

Spread two cups meat sauce over the noodles evenly. Top with remaining parmesan and mozzarella cheese. Cover with foil and bake 30 minutes. Remove foil and bake uncovered 15 minutes more. Let cool 15 minutes before slicing.

*If you've never tried no boil lasagna noodles, you don't know what you're missing. They make putting a lasagna together a million times easier. They may not look it, but they expand perfectly during the cooking process, so don't worry. They slice beautifully too.

*You can use any version you prefer, whether it be full fat, reduced fat, or non-fat. I tend to use reduced fat, but really any of them work well. It's a personal preferance.

Homemade Meat Sauce
Makes: About 12 cups

















-1 large onion, chopped
-4 garlic cloves, minced
-2 tbsp. olive oil
-1.5 lb. lean ground beef
-4 links hot Italian sausage, removed from casings
-1 6oz. can tomato paste
-3 29oz. cans crushed tomatoes
-1 tbsp. salt
-1 tbsp. pepper
-2 tbsp. dried oregano
-2 tbsp. sugar

Heat a heavy bottomed saucepan over medium heat. Pour in olive oil and heat till just smoking. Add onions and saute till softened, about 5-8 minutes. Add garlic and stir 30 seconds until fragrant.

Stir in tomato paste. The paste will give the sauce great depth. Add ground beef and sausage and break up with spoon. Stir and cook until lightly browned. The mixture will be very thick.

Add the crushed tomatoes and stir. Add sugar and all spices and stir. Lower heat and let simmer uncovered for as long as possible, but at least a half hour. The longer the sauce simmers the more it will thicken and the better it will taste.* Be sure to stir occasionally so that the sauce doesn't stick to the sides of the pot.

You may have leftover sauce after the lasagna recipe. If so, put it aside for another day and serve over your favorite pasta.

*I try to let the sauce simmer for at least three hours if I can manage it. It just depends on how busy I am that day and whether or not I have to go anywhere. If you have the time to let it simmer all day on the stove, you'll have one heck of a good sauce!