Homemade Lasagna

I made homemade lasagna for the first in a decade. I followed the America’s Test Kitchen recipe for lasagna and I made their tomato sauce for lasagna. The whole thing took about 30 minutes to assemble. The recipe called for no-bake noodles, which shortened the prep time considerably. It was the first time that I used no-bake noodles, but I can assure you that it is not the last time.

It turned out wonderful. Although, I would have left it in the oven for another ten minutes as some of the noodles were a little gummy, but not enough to really notice it. I noticed it, but my husband did not, so it is very subjective. The noodles were fine, and I loved that they did not have to be boiled beforehand.

The sauce was fantastic. I made it early in the afternoon and just let it for a couple of hours. It is not necessary do this, but I wanted to clean up between steps to save myself the hassle after the meal. I am going to be making this sauce for all my pastas. It was easy to make, cheap and tasted great. I added a meat mixture to the sauce. It a blend of equal parts ground beef and ground pork. You add this to the sautéed onions (I used shallots because I prefer the taste) and garlic. Then you add a can of diced tomatoes with the juice, a can of crushed tomatoes and some pepper flakes and oregano. Let it simmer for about 20 minutes and you are good to go.

The filling was just as easy. It is just some ricotta cheese, an egg, Parmesan cheese, fresh basil and pepper. I mixed it up and let it sit, once again to clean up. When I was ready, I followed the directions of the recipe. They measurements were perfect. I used up all the filling and sauce. It makes a big batch of lasagna, but I froze it and have enough for 3 more suppers or one dinner party.

If you have a chance, try this lasagna recipe. It is well worth it!

Until next time!