Lasagna has always been my favorite of all pasta because there is something beautiful about a savory trio of carbs, meats, and cheeses that makes this the ultimate comfort food.
I took a recipe I learned from my sister (she's taught me a thing or two when it comes to working in the kitchen) when I was young and tweaked it a bit over the years. It's definitely not your average lasagna considering all of the delicious layers of rich meaty filling, oozing with three different types of cheese. Hope you enjoy!
- 2 lbs lean ground beef
- 4 cloves of garlic
- 1 diced onion
- 1 pack of baby portobello mushrooms
- 1 (6 oz) can tomato paste
- 1 jar (16 oz) tomato sauce
- 1 can crushed tomatoes
- 1 1/2 teaspoons dried basil leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 Tablespoons chopped fresh parsley
- 18 lasagna noodles
- 16oz ricotta cheese
- 1 1/2 cup grated parmesan cheese
- 2 cups grated mozzarella cheese
- 1 egg
- In a dutch oven or large pot, saute onion and garlic with some olive oil over medium heat until browned. Stir in the tomato paste, crushed tomatoes, and tomato sauce. Season with basil, pepper, garlic powder and 2 tablespoons of fresh parsley. Simmer and cover for about an hour, making sure to stir occasionally.
- Slice mushroom and saute with olive oil in a separate skillet (set aside for assembly).
- In the same skillet, cook ground beef and season with salt and pepper.
- Bring a large pot of lightly salted water to a boil and add lasagna noodles. (add 1 tablespoon of olive oil to the water to prevent noodles from sticking) Cook for 8-10 minutes (al dente). Drain and rinse with cold water and set aside.
- In a large mixing bowl, take the ricotta cheese, half of the mozzarella, and half of the parmesan and mix with the egg and remaining parsley (feel free to use more cheese if desired).
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, take a 9x13 baking dish or lasagna pan and spread 1/2 cup of meat sauce on the bottom and arrange 6 lasagna noodles lengthwise over the sauce. next spread another layer of sauce and top with half of the ground beef and half of the sauteed mushroom. next spread on half of the cheese mixture. Repeat with another layer of noodles, sauce, meat, and cheese. Top with a final layer of the noodles covered with sauce. Generously sprinkle the remaining mozzarella and parmesan.
- Take a large piece of foil and spray with cooking spray (to prevent sticking) and cover the pan.
- Bake for 25 minutes then remove the foil and bake for an additional 20 minutes (or until cheese is bubbling). Let cool for 10-15 minutes before serving.