MY SALUTE TO LASAGNA

I have tried many lasagna recipes. This one from is still my favorite. It is so  cheesy!   You can double the recipe and put it in four 8×8 pans, freezing three of them for later.  And always remember to serve Garlic Bread with your Lasagna!!!

3-CHEESE LASAGNA

2 cups ricotta cheese or small curd creamed cottage cheese

1/2    cup grated Parmesan cheese

2  tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 jars (28 ounces each) tomato pasta sauce (any variety)

12 uncooked lasagna noodles

2 cups shredded mozzarella cheese (8 ounces)

1/4 cup grated Parmesan cheese

Additional shredded mozzarella cheese, if desired

Heat oven to 350°. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.

Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

MEATLESS LASAGNA

(I’m adding this one for my sister Linda, a vegetarian, but a true lasagna lover just like me! )

2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon minced garlic
salt
ground black pepper
1/2 pound grated Parmesan cheese
1 package of lasagna noodles (any brand will do)
About 4 cuos marinara sauce (recipe follows)

Make the  marinara sauce first.  Cook pasta and make filling: Once finished, preheat the oven to 350 degrees.  In a medium sauce pan bring water to a boil. Once water is boiled add lasagna noodles. While noodles are cooking mix ricotta, provolone, mozzarella, and Romano cheese in a medium bowl. Once cheeses are evenly mixed add egg, milk, basil, and garlic. Again mix evenly and then season with salt and pepper.

To assemble the lasagna. In a deep dish lasagna pan, spread about 3 large spoonfuls of meat sauce. Then sprinkle grated cheese over sauce. Place noodles in a row on over sauce and cheese. Spread half the cheese filling evenly over the noodles. Add more meat sauce over cheese filing and sprinkle with mozzarella cheese over sauce.  Repeat the above process again, except this time make sure the rows of lasagna are opposite to the previous rows.  Then place one more layering of lasagna noodles on the top. Make sure this row is layered the same as the first row. Cover noodles completely with meat sauce and sprinkle with more mozzarella cheese.

Cook in oven for about forty-five minutes to an hour, or until sauce and cheese is boiling on the sides of the pan. Wait about ten minutes before serving.

Marinara Sauce

2 tablespoons canola oil

1 tablespoon olive oil

½ cup finely chopped onion

3 cloves garlic, minced

1 28oz can crushed or ground, peeled tomatoes

1 5-6 oz can tomato paste

1 tablespoon dried oregano

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.  (makes about 4 cups)

 THREE CHEESE GARLIC BREAD

1 loaf (1 pound) unsliced Italian bread
1/4 cup butter, softened
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon Worcestershire sauce
dash paprika and pepper

Cut bread in half widthwise; cut one portion in half lengthwise. Save remaining bread for another use. In a small bowl, combine the remaining ingredients. Spread evenly over cut sides of bread. Place on a baking sheet. Bake at 400 degrees for 10-12 minutes or until cheese is melted. Slice and serve warm.  Serves 4