Get ready to bring out your inner Italian Grandmother...
I live with my brother who, at the age of 28, still has the metabolism and hunger of a high school boy after soccer practice. To give you an idea, allow me to tell you a very true story. Just last night, he came home at around 10:30pm after going out for dinner with a friend. At this dinner, he consumed a burger with, as he stated himself, "two whole patties" and a flight of beer. He then came home proclaiming that he is famished and proceeded to serve himself a heaping plate of lasagna. If you look at the picture above, that entire missing section was consumed by him last night. No. I did not get blessed with those genes. But it's times like this that my inner Italian grandmother comes out and satisfying my brother's insatiable hunger warms my heart.
I have used this marina sauce time and time again. It's always a winner and so easy to make from scratch. Every time I have made this marina sauce for my family or friends, they can always tell that it is homemade sauce not jarred. I find it impossible to find a good tasting jarred sauce and if I do, it usually is over $8, which yah...I'm not buying. So, in most cases, I'm always making my own.
Ingredients:
Homemade Marina Sauce:
28oz San Marzano Crushed Tomatoes (They don't have to be San Marzano, but I love it)
14oz San Marzano Diced Tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/2 large white onion
4 cloves garlic minced
2 tablespoons red wine vinegar
2tsp dried oregano
1tsp red chili flakes
1/4 cup dry white wine
Method:
Cook beef in a large skillet until fully browned. Remove from the skillet and heat up butter and olive oil in a large skillet over medium heat. Sautée onions and garlic until onions are translucent and garlic becomes fragrant, about five minutes. Add in oregano and chili flakes and stir in with onions and garlic for 30 seconds. Add in white wine, both tomatoes, and red wine vinegar. Add the beef back to the sauce. Bring sauce to a boil and then reduce heat and simmer for ten minutes. (To make meatless sauce simply skip over the beef).
Ingredients:
Lasagna
12 lasagna noodles
1lb ground beef
16oz ricotta cheese
3 cups fresh spinach
3/4 parmesan cheese
3/4 mozzarella cheese
1/2 tablespoon dried or fresh parsley
1 egg
salt and pepper
Method:
Preheat oven to 375 degrees Fahrenheit. Heat a large pot of water and bring to a boil. Cook lasagna noodles according to the package. Remove from the water, drain, and lay on a oiled baking sheet to dry. Mix together ricotta cheese, egg, spinach, salt and pepper. To assemble spread about a cup of the sauce on the bottom of a 9x13 greased baking pan. Arrange about 3 of the noodles on top of the sauce. Try not to overlap them too much. Top with 1/3 of the parmesan cheese, mozzarella cheese, and the ricotta mixture. Repeat layers and then top the entire lasagna with the remaining mozzarella and parmesan cheese. Bake in the oven for forty minutes covered with foil. Bake for an additional 15 minutes uncovered.
I have used this marina sauce time and time again. It's always a winner and so easy to make from scratch. Every time I have made this marina sauce for my family or friends, they can always tell that it is homemade sauce not jarred. I find it impossible to find a good tasting jarred sauce and if I do, it usually is over $8, which yah...I'm not buying. So, in most cases, I'm always making my own.
Ingredients:
Homemade Marina Sauce:
28oz San Marzano Crushed Tomatoes (They don't have to be San Marzano, but I love it)
14oz San Marzano Diced Tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/2 large white onion
4 cloves garlic minced
2 tablespoons red wine vinegar
2tsp dried oregano
1tsp red chili flakes
1/4 cup dry white wine
Method:
Cook beef in a large skillet until fully browned. Remove from the skillet and heat up butter and olive oil in a large skillet over medium heat. Sautée onions and garlic until onions are translucent and garlic becomes fragrant, about five minutes. Add in oregano and chili flakes and stir in with onions and garlic for 30 seconds. Add in white wine, both tomatoes, and red wine vinegar. Add the beef back to the sauce. Bring sauce to a boil and then reduce heat and simmer for ten minutes. (To make meatless sauce simply skip over the beef).
Ingredients:
Lasagna
12 lasagna noodles
1lb ground beef
16oz ricotta cheese
3 cups fresh spinach
3/4 parmesan cheese
3/4 mozzarella cheese
1/2 tablespoon dried or fresh parsley
1 egg
salt and pepper
Method:
Preheat oven to 375 degrees Fahrenheit. Heat a large pot of water and bring to a boil. Cook lasagna noodles according to the package. Remove from the water, drain, and lay on a oiled baking sheet to dry. Mix together ricotta cheese, egg, spinach, salt and pepper. To assemble spread about a cup of the sauce on the bottom of a 9x13 greased baking pan. Arrange about 3 of the noodles on top of the sauce. Try not to overlap them too much. Top with 1/3 of the parmesan cheese, mozzarella cheese, and the ricotta mixture. Repeat layers and then top the entire lasagna with the remaining mozzarella and parmesan cheese. Bake in the oven for forty minutes covered with foil. Bake for an additional 15 minutes uncovered.
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