- OK, spring is running VERY late this year.
- We are breaking all time low temperatures, and we are beginning the third week in April! For this reason, our bodies are still craving warm and cozy.
- My mind started wandering and wondering about all of the possibilities, and all roads led to cheese. (Hello I’m from Wisconsin) More specifically MELTED CHEESE
- It is time to roll up your sleeves and make ooey gooey cheesy lasagna.
WELCOME TO THE GARLIC PALACE!
Disclaimer: this recipe requires a time commitment of a few hours, but the pay off is worth it! One afternoon of hard work will lead to many days of leftovers for you and your family. It is the perfect meal to serve to your family and friends, and I have never met anyone that does not love lasagna. All the layers of pasta mixed between ooey gooey cheese and homemade tomato sauce, so what’s not to love?
Did Someone Say Cheese??
And not just one kind of cheese… This lasagna boasts 3 kinds of cheese to make it extra ooey and gooey. I have not tried the no bake lasagna noodles yet, in other words, I guess I am still old school in that school. One of these days I will try them and let you know, but for now I am sticking with the regular boil on the top of the stove noodles.
To begin with, get out your biggest pot to make the luscious tomato sauce that is the beginning step of this delectable lasagna. You may also start boiling the lasagna noodles while the tomato sauce is simmering away. When your sauce is bubbling and reduced down to a thick and rich consistency, it is time to start the assembly
Almost To The Finish Line!!
Layer after layer of tomato sauce, lasagna noodles, and cheese – it just does not get any better! I like to add freshly squeezed lemon juice on top of the dollops of ricotta cheese. This adds a delicious freshness to the rich lasagna. A short time in the oven to allow everything to meld and melt together and you are ready to serve the lasagna! Stand back and enjoy the smiles on everyone’s face!!
Tatters and Pearl in the April snowstorm!
Ooey Gooey Cheesy Lasagne
ooey gooey melted cheese mixed with a luscious homemade tomato sauce… get ready to dive in!
- Prep Time: 30
- Cook Time: 2.5 hours
- Total Time: 3.5 hours
- Yield: 8 servings 1x
- Category: main dish
- Method: stove top/oven
- Cuisine: Italian
Ingredients
Sauce:
1/4 cup olive oil
1 large chopped onion
1 1/2 cups chopped carrots
8 cloves minced garlic
3 14oz. cans of diced tomatoes (I like the flavored varieties, for example, basil, oregano, and garlic
3 28oz. cans crushed tomatoes
1/4 cup tomato paste
1 1/2 cups of red wine
1 1/2 tsp white pepper
1–2 TB sugar
1 tsp salt
1 heavy tsp. dried thyme
20 sprigs fresh thyme stripped
20 chopped basil leaves
1 pound lean ground beef
8 oz. package of baby bella chopped mushroom heads
Lasagna Assembly:
2 pounds ricotta cheese
Juice from 1 large lemon
2 pounds sliced mozzarella cheese
2–3 cups of grated parmesan cheese
Instructions
Pour olive oil in a large soup pot or dutch oven and warm to medium
Add chopped onion and carrot and cook for about 5 minutes
Remove from heat and add minced garlic
Return to medium low heat and cook for 1 minute, stirring constantly so the garlic does not burn
Increase the heat to medium-high, and add the cans of tomato, tomato paste, wine, sugar, salt, white pepper, and dried thyme and bring to a boil
Reduce heat so that sauce is simmering, making sure to stir occasionally so the tomatoes do not stick to the bottom of the pan
Add fresh basil and thyme and continue to simmer for at least 30 minutes
In the meantime, brown the ground beef in a separate skillet
Boil salted water in a separate large pot adding 1 pound of lasagna noodles once the water is boiling. Cook al dente. Drain and keep ready for lasagna assembly
Add cooked ground beef to tomato sauce and continue to simmer
Add chopped mushrooms and simmer for 5-10 more minutes
Lasagna Assembly:
Preheat oven to 350 degrees
Ladle just enough tomato sauce to cover the bottom of a 3″ deep rectangular baking dish
Place one layer of cooked lasagna noodles on top of sauce
Add 1/3 of ricotta in spoonfulls on top of lasagna noodles
Drizzle 1/3 of freshly squeezed lemon juice on top of ricotta
Top with 1/3 of sliced mozzarella cheese
Sprinkle 1/3 of grated parmesan cheese
Repeat these steps 2 more times, ending with sauce
Sprinkle top of baking dish with additional parmesan cheese
Bake uncovered for 45 minutes – 1 hour or until top is golden brown
Remove from oven and cover with tinfoil for 15 minutes
Cut and Serve!
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