While eating Lasagna in Italy, I realized how wrong Olive Garden had it. I could tell the lasagna had a lot less sauce than your standard American lasagna, yet somehow it was much more hearty and flavorful. It's a simple dish but it is so good! You can pair it with a salad and garlic bread. Feel free to add/replace meat with zucchini & other roasted vegetables. I made the noodles myself, but you can also use store-bought.
Makes 3 dishes. To freeze the lasagna, let it cool/skip the baking step.
First make the homemade noodles, then prepare everything else.
Homemade Lasagna Noodles: 4 cups flour (480g) 6 eggs 2 tbsp olive oil 2 tsp salt Mix in bowl & knead Wrap in plastic & let sit for 45 mins Separate into 9 even balls Dust surface & using a rolling pin, flatten into rectangles Meat: 4 lbs ground chuck 80/20 2 cloves garlic (chopped) 1 tbsp Salt McCormick's Italian Seasoning (to taste) Lawry's Garlic Salt (to taste) Pasta Sauce: 2 - 24oz cans Hunts Garlic & Herb Fresh Basil Fresh Rosemary Cheese: 2 lbs mozzarella cheese 1 tub (15oz) Ricotta cheese Preparing the Lasagna: 1. Make/boil pasta 2. Cook ground beef with garlic and dry spices 3. Drain, leaving just a little fat 4. Mix in sauce, basil and rosemary 5. Mix half the mozzarella with ricotta in a bowl On the 3 lasagna dish/pans, coat the bottom with sauce, then layer 2x with noodle, meat, and mozzarella ricotta mixture. On the top/last/third layer, use only mozzarella. Cover with foil & bake at 375° for about 25-30 minutes. Uncover and bake for another 5.
Top with parmesan & Enjoy!
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