…Cook down until moisture from mushroom is gone and onions are broken down…
1 pound 93% ground beef
1/2 pound mild Italian sausage
4 cloves garlic, microplane grated
…Cook until meat is browned – add garlic after browning just before adding sauce
Add ~6 cups of marinara sauce (roughly equal to 2 store bought jars of sauce)
…Simmer until reduced to desired thickness
Add additional fresh basil leaves (or dried basil), salt, pepper, or other spice to taste.
​
Assembly
————–
4 cups grated mozzarella cheese
1 cup grated Romano cheese
…Mix cheeses together… [I don’t use ricotta cheese.]
Spray pan with non-stick cooking spray [i.e. Pam]
Cover bottom of pan with small layer of sauce
Add 3-4 sheets of oven-ready pasta [no boiling necessary]
Cover pasta with meat sauce
Cover meat sauce with cheese mixture
Repeat pasta, meat sauce, cheese layers at least twice for 3 total layers
…Bake at 400°F / 200°C for 30 minutes covered with foil and then without foil to brown top, if desired.
Improvisation… I needed to break an extra pasta sheet in half lengthwise to cover the whole pan. I had enough meat sauce to do three full layers. Add additional marinara from original batch if necessary. Scale up or down to the size of your pan if not using a 9×13.
Gwyndolins_Friend
Does marinara contain fish?
mee__noi
Not that this isn’t great, but I only recently started making lasagna with fresh made sheets and it’s an entirely different beast.
6 Comments
Can I get your recipe for good marinara? Looks delish! 10/10
Just beautiful
Marinara sauce (large amount), prepared in large pot
————————————————————————–
1/2 cup olive oil
2 large diced sweet yellow onions [I used Vidalia – am from Georgia]
12 cloves garlic, microplane grated
2 cups red wine, reduce by half [I used chianti – use less if desired]
…Once wine reduces and onions are broken down, add….
8 pounds peeled and diced tomatoes
1 x 15 ounce can of tomato paste
1/2 cup chopped fresh sweet basil leaves
1.5 tablespoons salt [add more or less to taste]
2 teaspoon ground pepper
1/2 teaspoon powdered cayenne pepper
…Refrigerate any sauce not used
​
…Lasagna meat sauce (one 9 x 13 pan)
—————————————————-
1 tablespoon olive oil
3 finely diced shallots8 diced baby bella mushroom caps
1/2 cup diced green bell pepper
…Cook down until moisture from mushroom is gone and onions are broken down…
1 pound 93% ground beef
1/2 pound mild Italian sausage
4 cloves garlic, microplane grated
…Cook until meat is browned – add garlic after browning just before adding sauce
Add ~6 cups of marinara sauce (roughly equal to 2 store bought jars of sauce)
…Simmer until reduced to desired thickness
Add additional fresh basil leaves (or dried basil), salt, pepper, or other spice to taste.
​
Assembly
————–
4 cups grated mozzarella cheese
1 cup grated Romano cheese
…Mix cheeses together… [I don’t use ricotta cheese.]
Spray pan with non-stick cooking spray [i.e. Pam]
Cover bottom of pan with small layer of sauce
Add 3-4 sheets of oven-ready pasta [no boiling necessary]
Cover pasta with meat sauce
Cover meat sauce with cheese mixture
Repeat pasta, meat sauce, cheese layers at least twice for 3 total layers
…Bake at 400°F / 200°C for 30 minutes covered with foil and then without foil to brown top, if desired.
Improvisation… I needed to break an extra pasta sheet in half lengthwise to cover the whole pan. I had enough meat sauce to do three full layers. Add additional marinara from original batch if necessary. Scale up or down to the size of your pan if not using a 9×13.
Does marinara contain fish?
Not that this isn’t great, but I only recently started making lasagna with fresh made sheets and it’s an entirely different beast.
Two pieces for me, thanks 😊