Dan's Corner: Simple Lasagna

I dipped back into my folder of recipes once again and pulled out another "oldie but goodie"...Simple Lasagna. I originally learned how to make this in my high school nutritional education class. Over the years, I've made some delicious upgrades such as using fresh herbs and better ingredients. It's not the same recipe I learned in high school. Cottage cheese in lasagna? No thanks. Let's upgrade that to ricotta please! It's really easy to make and tastes delicious. They say it feeds four. That would probably be true if you have salad and other sides. However, if you are serving only this, I would say it feeds two. Double this recipe and add the extra layers if you're trying to feed four.

Simple Lasagna...the recipe

1/2 pound ground sirloin (ground chuck or ground round could be used but I prefer leaner meat)

1 garlic clove minced
1 tablespoon fresh chopped basil
1/2 teaspoon salt
8 oz. canned crushed tomatoes (They don't come in this size. I had to buy a 16 oz can and split it)
3 oz. canned tomato paste (Once again, they typically only come in 6 oz. cans, so you will have to split it)
1/3 cup red wine (Feel free to substitute with water if you don't like cooking with wine)

1 large egg
1 cup part skim ricotta cheese
3 tablespoons parmesan cheese
3 tablespoons fresh chopped parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper

2 oz. grated muenster cheese
2 oz. grated mozzarella cheese

6 large lasagna noodles (I used whole wheat in the photos)

Preheat the oven to 375 degrees.

I like to prep everything first in their own bowls to speed up the cooking process. So...

Mince the garlic.

Chop the basil (I used about 6 large leaves and a mezzaluna to make quick work of it).

Measure out 1/2 a can of crushed tomatoes and tomato paste.

Measure 1/3 cup red wine.

Measure 1 cup part skim ricotta cheese.

Chop 3 tablespoons fresh parsley (Once again, the mezzaluna comes in handy).

Grate the cheeses and combine together in a bowl.

With the prep done, now it is time to start cooking. Fill a 4 quart quart pot with water and set it on high heat. While you are waiting for the water to boil, heat a saucepan on medium and brown the meat crumbling it while it cooks.

Spoon off the fat and add in the garlic, basil, 1/2 teaspoon salt, crushed tomatoes, tomato paste and wine, stirring as you add each ingredient.

Simmer meat mixture for 15 minutes stirring often.

Cook the 6 large noodles in boiling water until tender. I typically follow the instructions on the boxed noodles, usually 8 - 10 minutes depending on the brand. Drain when tender.

While the noodles cook, whisk 1 large egg in a bowl.

Add ricotta cheese, parmesan cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix well.

Spray a 9 x 13 inch baking dish with cooking oil. I try to get the olive oil cooking spray to keep with the flavors.

Line the bottom of the pan with three noodles.

Spread half of the ricotta cheese mixture over the noodles.

Spread half of the meat mixture over this.

Cover this with half of the grated muenster/mozzarella cheese.

Repeat these steps again laying three noodles over the last layer, ricotta cheese and meat mixture topping with the remaining muenster/mozzarella cheese mix.