INGREDIENTS
- 3 boxes lasagna noodles (gluten-free or regular)
- 3 lbs. grass-fed ground beef (80/20)
Note: If using 90% beef, add 2 tbsp. olive oil
(Can choose chicken, too) - 6 Italian sausages (medium or hot)
- 1 onion
- 3 cloves garlic or minced garlic jar
- Italian herbs (parsley, basil, Italian seasoning, and oregano)
- Himalayan salt
- Black pepper
- Crushed red pepper
- 6 large cans tomato puree or crushed tomatoes
- 1 small tomato paste
- 5 large eggs
- Parmesan grated cheese
- 2 large ricotta containers (whole milk is best)
- 2 bags shredded mozzarella
TOMATO SAUCE
In a large pot, prepare sauce and meatballs (can refrigerate ahead 3 – 4 days so flavors meddle).
- 6 large cans of tomato puree or crushed tomatoes
- 1 small can of tomato paste
- 1 cup of water rinsed in cans to get the remaining sauce out of cans. Get it all!!
- 1 chopped onion
- 3 tbsp. minced garlic
- 1 tbsp. parsley
- 3 tbsp. basil
- 2 tbsp. Italian seasoning
- 1 tsp. Himalayan salt
- 1 tsp. black pepper or ½ tsp. (or more) crushed red pepper if spicy is desired
Cook top off on medium heat for 30 minutes; reduce heat to simmer for 1-2 hours. Stir often. Taste often!! Remember it tastes better after it cooks a while. (Meatballs are optional if vegan)
SAUSAGE AND MEATBALLS
Use a cast iron or heavy skillet (can bake 375 degrees for 30-40 minutes in oven turn occasionally to brown).
Sausage
Cook 10-15 min. choice of medium or hot Italian sausages on cast iron skillet and turn to brown all sides. Add to sauce.
Meatballs
- 3 lbs. 80/20% ground beef (can be grass fed or bison)
- ½ cup Italian seasoned breadcrumbs (can be gluten free)
- 2 eggs
- ½ cup milk or coconut milk
- ½ minced onion
- 2 cloves minced garlic (2 tbsp.)
- ¾ tsp. Himalayan salt
- ¼ tsp. black pepper
- 2 tsp. basil
- 1 tsp. oregano
- 1 tsp. parsley
- Mix well.
- Form with hands, 6-8 meatballs large at 2 ½-3” diameter (these will go in lasagna later).
- A cast iron or heavy skillet is best for brown meat. Turn to all sides to become crispy and allow them to cook for about 12-15 minutes.
- Lift each meatball out with a slotted spoon to let drippings out and add to a large pot of sauce.
- Make remaining meatballs at a smaller “Ping-Pong ball” size. They take less time at 7-9 minutes.
- Allow meats and sauce to simmer on low for about 1-2 hours stirring frequently to not let bottom stick.
- Can refrigerate or freeze for a later date if needed.
COOK NOODLES
- 3 boxes lasagna noodles (gluten free or regular).
- In extra large pot, boil water, add noodles and cook as directed (less than 12 minutes) Stir often to prevent sticking.
- Drain well in colander and rinse with water so it does not stick. Set aside.
CHEESE MIXTURE
In large bowl mix well:
- Ricotta cheese
- Mozzarella cheeses (save parmesan for later)
- 3 beaten eggs
- 1 tbsp. Italian seasoning
- 2 tbsp. parsley
- 1 tsp. Himalayan salt
After mixing, evenly split into two bowls and set aside.
LASAGNA (3 LAYERS OF NOODLES)
- ASSEMBLY LINE: If sauce was frozen take out and thaw in refrigerator for 2 days.
- Slice extra-large meatballs and sausages 1/8 size pieces; set aside on cutting board.
- Lay out all casserole size pans on counter.
- Add generously an even layer of sauce on bottom to each pan reaching all corners.
- Add each individual noodle strips lengthwise side by side across pan and cut pieces to fit ends to make first layer.
- Add sauce again on noodles.
- Add meatball and sausages across noodle layer.
- Dollop ½ ricotta cheese mixture in about 12 spots on layer one (and two)
- Generously sprinkle parmesan cheese over entire pan.
- Repeat above for second layer and be sure to use all the ricotta for layer one and two.
- Third layer: Lay noodles, sauce, mozzarella, and parmesan
- Lasagna assembly is complete and is ready to bake on 350 degrees Fahrenheit for 45 min. Check to not burn top and cover with foil if needed.
- Extra pans can be frozen. Cover with wax paper and foil and freeze. When ready to cook, remove wax paper, keep foil on and place in cold oven.
- Then turn heat on to 350 degrees Fahrenheit and cook for about 2 hours to thaw and cook well. Mid- way of cooking remove foil to brown top.
- Serve with extra sauce and meatballs, crushed red pepper, extra parmesan. Add garlic bread and salad!
- And enjoy a glass of red wine!
- Save any extra broken noodles and slice strips thin for non-lasagna lovers as a tasty noodle sauce dish.After mixing, evenly split into two bowls and set aside
