A fun little lasagna recipe to help you pass time and feed you for days during quarantine!
Video recorded and edited by my talented boo – Eric Leininger
This recipe is from a cookbook my Grandma & Grandpa (aka Grand & Poppa) put together in 1996 called “From The Neutral Corner”. Gran wrote, “This lasagna recipe was given to Cindy by her friend Mary Ann Clark. The Clark’s were military and this recipe was brought back from Italy. It has become a family favorite.”
Lasagna for 8:
2 28 ounce canned whole peeled tomato
3 15 ounce canned tomato sauce
4 teaspoons kosher salt
2 teaspoons onion salt
1 tablespoon dried oregano
1/4 teaspoon fresh ground pepper
a pinch of sugar
1 yellow onion, diced
4 cloves garlic, minced
2 pounds ground beef
12 ounces lasagna noodles (store bought or home made)
2 cups ricotta
2 cups mozzarella
2 cups parmesan
olive oil
In large sauce pan, heat up enough olive oil to cover bottom of pan. Sauté onions and garlic in olive oil until onions are translucent. Add ground beef and all spices to the onions and garlic. Sauté until meat is browned. At this point you’ll add all tomato product into the pan with the beef. Simmer, uncovered for 2 hours. Add sugar to sauce at any point if the tomatoes are tasting too acid.
Meanwhile, cook lasagna noodles as directed by label, separating pieces. Heat oven to 350ºF.
Into bottom of 9×15″ baking dish place several spoonfuls of sauce; top with single layer of lasagna, then with cheese and sauce. Repeat to top of the dish. Top layer should just be a layer of noodles and cheeses. Bake uncovered for 1 hour or until brown, bubbly. Let stand 15 or 20 minutes before serving.