Thursday, September 6, 2012

Homemade Pasta Sauce turned Lasagna

So, I was able to crank out two meals this week out of one!

Grandmom's Pasta Sauce:
2 cloves of garlic
1 diced onion
3 tablespoons of olive oil
1 lb of ground beef
1 can crushed tomatoes
1 can of tomato paste
5 drops of Worcestershire sauce
1 teaspoon of sugar, basil, and oregano
2 bay leaves

Saute the garlic and onion in the oil for about 8 minutes. 
 Add and brown the ground meat. (Drain off some of the fat, and keep it on reserve if you need to add more.)  

Add the tomatoes and spices, and let simmer for 30 minutes.
1 box of oven ready noodles (will use 6-8 sheets)
Grandmom's pasta sauce
15oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 c Parmesan cheese
2 cups fresh spinahc

Preheat oven to 375°F. Spray 9x9 dish with spray.

Meanwhile, in a bowl, beat eggs, ricotta, and 1 cups of the mozz cheese. I also like to add a sprinkling of oregano and garlic powder.

Pour about 1 cup of sauce in the bottom of the pan. Lay 2 sheets of pasta next to each other (maybe some crumbs or small slivers to fill the pan)- slightly overlapping and breaking where necessary to fit pan. Spread 1/3 of the cheese mixture on top of noddles. Spread 1/2 of the spinach on top of cheese. Layer on 1 c of sauce.

Repeat with more noodles, more cheese, more spinach, and 1 c sauce.
Repeat with more noodles, remainder of cheese, if there is any leftover spinach, and 1c sauce.

Layer 2 more noodles, last of the sauce, and 1 cup of mozzarella and Parm sprinkled across top.

Cover with foil. Bake 35 minutes, until bubbly. Uncover for 5 minutes, and bake until cheese is melted and slightly brown. Let stand 15 minutes before cutting. 

This served 2 of us for 2 days. For leftovers, I added some jar sauce on top because I wanted it to be a little more "wet."

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