Lasagna



The first really amazing homemade lasagna I ever ate was made by my future (at the time) mother in law.  It really was wonderful, as in fact is she! Really!  This is hands down the favorite family supper, there is no wrinkling of noses or pushing around the plate with this.  It's gobbled up at lightning speed. 

I used to make it with bechamel sauce, but it was a bit of a fiddle and the ricotta is SO good and takes a fraction of the time.  I tend to cram as many vegetables in the sauce as possible, they get lost in all the delicious sauce so my children don't really notice them.

• 1 box of NO BOIL lasagna (this makes ALL the difference when you're trying to finish this before the school run)
• 3 carrots, peeled and finely chopped
• 1 onion, peeled and finely chopped
• 3 sticks of celery, washed and finely chopped
• 2 cloves of garlic, minced
• 1 heaped tablespoon of fresh herbs (oregano or parsley would be lovely)
• 1 - 1 1/2 lbs of minced beef
• 1, 24 oz can of tomatoes
• 1 -2 tablespoons of tomato puree
• salt and pepper
• 1, 14 oz carton of ricotta cheese (or fresh if you can get it or make it!)
• 3 tablespoons of parmesan cheese
• 2 eggs
• 1 tablespoon of fresh herbs, chopped
• nutmeg
• salt and pepper

• Heat 2 tablespoons or so of olive oil in a large Dutch oven, add the onions and saute for 5 minutes on medium to low heat, add the carrots, celery, garlic and parsley and continue to cook for another 5 minutes.

• Add the minced beef and brown thoroughly, pour off the excess fat.

• Add the canned tomatoes, stir in the tomato paste to thicken and season with salt and pepper.  Bring to the boil and then turn down to a simmer for about 20 minutes.

• Meanwhile prepare the ricotta mixture.  Add the carton of ricotta, eggs, parmesan, nutmeg, chopped herbs, salt and pepper to a bowl and gently mix.

• To assemble the lasagna you need to find a nice large dish (about 10x3x13).  Layer the ingredients as follows, meat, then a layer of pasta, then a layer of sauce.  Continue with this until the ingredients are used up, finishing with a layer of sauce.

• Sprinkle a further tablespoon or two over the top of the lasagna, cover with aluminum foil and put in the oven for 50 minutes.  Remove from oven, take off the aluminum foil and put back in the oven for a further 10-15 minutes to brown.

• Serve with a nice fresh salad and enjoy!