Recipe: Lasagna

When I was very small, my folks were friends with another couple from the Baptist church where my father was the youth minister.  I think the husband of the other couple was the music minister at the time, but my memory is hazy. 

This other couple, let's just say it was evident they really enjoyed food.  And they particularly enjoyed lasagna.  It was said that the two of them could polish off an entire 13x9 pan of it over the course of a single evening. 

They gave their recipe to my mother, and she gave it to me, and I think I have improved upon it somewhat.  We think it's just about as good as lasagna can possibly get.  Thing Two requested it for her sleepover the other night because *eye roll* like everyone has pizza. 

Lasagna

1 lb ground beef (or ½ lb ground beef and ½ lb. Italian sausage)

1 large yellow onion, chopped

4 cloves garlic, minced

1 (4 oz) can sliced mushrooms, drained

1 (28 oz) can whole peeled tomatoes, undrained

1 (12 oz) can tomato paste

3 tablespoons dried parsley, divided

3 tablespoons dried basil, divided

1 tablespoon dried oregano

1/8 teaspoon red pepper flakes

8 lasagna noodles

24 oz whole milk ricotta cheese

1/2 c shredded Parmesan cheese

2 eggs

1 10-oz package frozen chopped spinach, thawed and squeezed dry

1 lb shredded mozzarella

Salt & freshly ground pepper to taste

Preheat oven to 350.

In large skillet over medium heat, cook the ground beef, onion, garlic and mushrooms until beef is browned and onion is translucent.  Drain.  Reduce heat to low and add tomatoes, tomato paste, 2 tablespoons each parsley and basil, 1 tablespoon oregano, and red pepper flakes; simmer until thickened, up to half an hour, stirring occasionally and breaking up the tomatoes.  Season with salt & pepper to taste.

Meanwhile, cook lasagna noodles to al dente.  Drain, rinse in cool water, and set aside.  Combine ricotta cheese, shredded parmesan, 1 tablespoon each of basil and parsley, eggs, spinach and salt and pepper to taste.  Set aside

In 13x9” pan, layer 4 lasagna noodles, half the ricotta mixture, half of the shredded mozzarella, and half of the meat mixture.  Repeat layers.

Cover and bake 30-45 minutes, until bubbly.  Let stand 10 minutes before cutting.  Serves 12.