It’s A Classic
This is a recipe that I am really proud of. Lasagna is one of those dishes that most people just throw together without a recipe, so I had to trust my tastebuds for guidance. One of the best things about lasagna? No matter how lasagne is made, it is (almost) always super delicious. As for this one, I promise it tastes better than it looks. Side note: I am convinced melted cheese is impossible to photograph in an appetizing way (exhibit A: The Fancy Napkins Baked Alfredo) .. I guess I should really start cooking more with melted cheese and practice my photography.
Family Affair
I like to think this recipe is the perfect one. In fact, it is the closest lasagna to my Aunty Cathy’s that I have ever had (she makes the BEST one, hands down). Who makes the best lasagna in your family? (Trick question, cause after you use this recipe, YOU will make the best lasagne in your family)
This lasagna recipe is sure to become a favourite in your house, I know it! Best part is you can make one 13×9 lasagna and feed a crowd or divide it into two smaller lasagnas and freeze one for later (just cook it uncovered til it is hot!). Another great thing about this recipe is that you can make the sauce ahead of time. Maybe it’s because we have a baby in the house now, but making the sauce one day and then grating cheese, cooking noodles and assembling the lasagna the next day before baking has worked really well for us.
Pulse Those Veggies
Before you get cooking, use a food processor to pulse the carrot, onion and celery in this sauce. If you do not have a food processor, don’t fret! All you have to do is dice the veggies as fine as you can and make sure they are cooked until they are nice and soft. Heck, leave them a bit chunky if you like!
And so, without further ado.. get your apron on and enjoy this recipe.
The Fancy Napkins' Lasagna
Ingredients
- 2 x tablespoons olive oil
- 1 x yellow onion chopped into chunks
- 1 x large carrot chopped into chunks
- 2 x small stalks celery chopped into chunks (this is a good time to use the celery in the middle of the bunch)
- 2 x cloves garlic
- Salt and pepper to taste
- About 1.5 pounds ground beef
- 1 x 796 mL can crushed tomatoes
- 2 x bay leaves
- 1/2 teaspoon x dried parsley
- About 12 lasagne noodles
- 1 x 820 g block mozzarella cheese grated
- 13 x9 casserole dish
Instructions
- Add chopped onion, carrot, celery and garlic to your food processor and pulse until fine. You should have about 2 heaping cups of veg
- Heat 2 tablespoons olive oil on medium heat in a medium sized pan and add the pulsed veggies and garlic. Season with salt and pepper, cooking down about 5 minutes
- Add beef, cooking until fully browned (about 10 minutes or so) and then drain the grease
- Return the cooked veggies and beef to the stovetop, add canned tomatoes, 2 bay leaves, 1/2 tsp dried parsley and stir to combine.
- Allow sauce to simmer about one hour, adjusting with salt and pepper to taste.
- Put on a large pot of salted water to boil, cooking your lasagna noodles to al dente, about 8-9 minutes (your noodle box should have directions, follow them!)
- Grate 820 g block of cheese (yes, the whole thing)
- To assemble your lasagna, spread 1/2 cup sauce onto the bottom of your 13x9 casserole dish
- First layer: lasagna noodles followed by 1 1/4 cups sauce and 2 1/2 cups grated mozzarella
- Second layer: lasagna noodles, 1 1/4 cups sauce and 3 cups grated mozzarella
- Final layer: lasagna noodles, 1 1/2 cups sauce and 4 cups cheese (or whatever is left)
- Some casserole dishes (like mine) are wider at the top than at the bottom, this is why my sauce and cheese amounts increase each layer. Adjust according to your dish.
- You may have some sauce leftover, freeze and use for pasta another day!
