“Every home should have a good go to homemade lasagna recipe”
One evening we went to a restaurant and my son ordered lasagna. It was $15 for one serving. I thought “this lasagna better be good”. After my son ate his dinner, I asked if he liked it. He said, “it’s ok, yours is the best though”. So, now I make “The Best lasagna Ever” more often and save a lot of money.
When you make lasagna at home, you have the opportunity to use premium, wholesome ingredients. You never know what you’ll get at a restaurant. And also, I can tailor it to what my family likes, for example, my family doesn’t like ricotta cheese so I substitute yogurt sauce to give it a fantastic creamy consistency. We’re not too keen on too much tomato sauce, as it overpowers all the other wonderful flavors.
In this recipe, I used dairy from pasture-raised cows and DeBoles Artichoke lasagna noodles. And to top off all that goodness, we used my Mama Rosa’s homemade marinara sauce. What makes her sauce so special? She puts extra veggies in it to cut the acidity of the tomato and add a delightful depth of flavor. Making a good homemade marinara sauce should be a staple in every home.
For the Marinara Sauce
Olive oil for sautéing
1 large onion (chopped)
6 garlic cloves (pressed)
2-28 oz can crushed tomatoes
1-16 oz can tomato sauce
2-8 oz can tomato paste
3 large carrots (diced)
2 large celery stalks (diced)
2 TBS Parsley (dried)
1 TBS Basil (dried)
2 large bay leaves
Sea Salt to taste (1-3 teaspoons – depends how salty your canned tomatoes are)
Black pepper to taste
Red pepper flakes to taste
(To taste: I don’t really measure – I sprinkle in and taste as I go)
Heat the oil in a large pot. Add onion, sauté for 3 minutes on medium heat. Add garlic, sauté for 1 minute, stirring frequently. Add remaining ingredients. Cook on high heat, stirring everything until well incorporated. When it begins to boil, cover and reduce heat and simmer for at least 30 minutes – or better yet – one hour. If you want t chunky sauce, leave as is. I blend my sauce with an emersion blender. You can also blend in a regular blender. But be sure to take out the bay leaf.
(This will make quite a bit of sauce. We freeze leftovers.)
For the Meat Sauce
1 lb. ground meat (we used chicken)
1 lb. Italian sausage in bulk (we used chicken)
1 medium onion (diced)
2-4 cloves of garlic (pressed)
1 TBS Italian parsley (dried)
Olive Oil for cooking
Brown the meat and sausage breaking up into pieces in a little olive oil on medium heat until cooked through (7-10 min). Add onion and garlic and sauté together for another 3 minutes. Add parsley and 2 cups of marinara sauce (or more if you like more sauce). Bring to a slight boil then lower heat to simmer and cover. Cook for 20 minutes.
Noodles: Meanwhile, prepare the lasagna noodles per package instructions. Make sure you have a baking pan that will be big enough for the noodles.
Creamy Yogurt “Cheese” Spread
2 cups of Plain Greek Yogurt
1 whole egg
1 tsp dried parsley
½ tsp onion powder
½ tsp garlic powder
½ tsp real sea salt
black pepper to taste
Combine all ingredients in a bowl. Mix thoroughly. Set aside.
Cheese: 2 ½ cups of grated Mozarella cheese and 6 TBS grated Parmasen cheese. I prefer to buy blocks of cheese and grate myself.
Lasagna Assembly and Cooking Directions
Layer sauce at the bottom of the pan, add cooked noodles (al dente), ½ the meat sauce, ½ the yogurt sauce, and 1 cup mozzarella, 2 TBS Parmesan. Layer One – done. Repeat this again. Finish off with topping Lasagna with remaining noodles and marinara sauce. Cover with foil and place on a large sheet pan to catch any drippings. Bake at 375º F for 45 min. Take out and uncover – add remaining mozzarella cheese and Parmesan cheese. – Back into the oven for 10 minutes to melt the cheese. Cool off for 10 minutes before serving. Enjoy!
Making a dinner that your loved ones enjoy is more than just physical nourishment – it’s love. Your family will remember the special meals you make. You create the feel good memories and they will always come back for more.
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