Sunday Night Classics- Lasagna

Sunday night dinner is a big deal in my house. While Saturday is reserved for barbecue or eating out, Sunday is perfect for taking my time to make something hearty and fulfilling, so when the marine layer rolled in this afternoon and the temperature started to dip, a sunny summer day gave way to lasagna weather.

Growing up lasagna was my grandfathers' favorite meal and my mom always made it for his birthday or other special occasions. I used to hang out in the kitchen while she made it, sopping up leftover sauce with broken noodles. The recipe I use today is very similar to my mom's and always reminds of special dinners of my childhood. And you can't beat the leftovers after a long day at work!





Classic Lasagna

1 box of lasagna noodles
1lb of ground beef or turkey
2 cloves of garlic
1 tsp onion powder
1 jar of tomato sauce
15oz container of ricotta cheese
1/4 cup grated parmesan cheese
1 egg
fresh chopped basil and oregano

Cook lasagna noodles in a large pot of salted, boiling water. A little olive oil will keep the noodles from sticking together. While the noodles are cooking, brown the meat in a large saucepan with the garlic and onion powder. Drain any excess fat from the meat, then add tomato sauce. Simmer on low heat for 15 minutes stirring occasionally. Sprinkle in the fresh herbs. Drain and rinse noodles and set aside.

Combine the ricotta and parmesan cheese with the egg and mix well.

Preheat the oven to 375F. In a large baking dish, begin with a bit of sauce, spreading it around to cover the bottom of the dish. Start the first layer of noodles, overlapping them or cutting them to fit the bottom of the dish. Spread some of the cheese mixture over the noodles, then spoon over a layer of sauce. Repeat the layering process once more, then finish with a last layer of noodles, a bit of sauce and a sprinkle of parmesan cheese. Bake for 30 minutes. Let the lasagna sit for
5-10 minutes before serving.