Kecia’s Famous Lasagna!
By: Kecia’s Flavor Breakthrough!
I know, but really it should be WORLD famous. I get asked to make this often. This time is no exception, so I thought I should share it with you. Lasagna isn’t difficult, really… it is just a little time consuming and messy so I don’t make it that often. To me it is a labor of love and when someone I love asks me to make it, I make it. So, some weekend, give it a try! I think you will love it, too!
Serves 12 – 16 (depending on how hungry they are)
- 1 pound lean ground beef (chicken or turkey is fine)
- 1 pound ground Italian sausage (again, chicken or turkey is fine)
- 1 tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups crushed tomatoes
- 2 cups diced tomato
- 1 tbsp. Italian seasoning
- ½ tbsp. oregano
- 1 tsp. mint
- 1 tbsp. sugar
- Salt and pepper to taste
- 2 cups ricotta (I use low fat)
- 4 cups shredded mozzarella
- ½ cup shredded parmesan
- 1 package of your favorite lasagna noodles (I am using a no boil sheet)
In a large pot over medium heat, brown the meats, breaking apart as it cooks. Drain and I also rinse the excess grease off. Place back in pot.
Add the olive oil and onion. Cook until onion is slightly translucent.
Add the garlic and cook an additional minute. (I was being gentle with the garlic in this recipe, I use more. Feel free to adjust to your taste)
Stir in the crushed and diced tomato.
Add the Italian seasoning, oregano, mint, sugar, salt and pepper. Cover and let simmer over low heat, stirring occasionally for about an hour. Taste and adjust seasoning if needed. If you need to boil you noodles, do so now. Preheat oven to 350°F. Prepare an 11×13 baking dish with some spray oil.
Spoon a little sauce in the bottom of the pan. Place a layer of noodles over that. Now spread a generous portion of ricotta on the noodles. Cover with some more sauce. Top with some of the Mozzarella. Repeat until pan is full topping off with a layer of noodles covered with sauce. Make sure to keep a bit of the mozzarella aside to top lasagna. Cover with foil and bake for about 45 minutes or until hot. Remove foil, top with the remaining mozzarella and the parmesan cheese. Place back into oven for an additional 10 to 15 minutes or until cheese is bubbly.
Remove from oven and let stand about 5 minutes before cutting.
Serve hot with salad and bread.