Traditional Lasagna

Lasagna isn't quick or easy. But you can make the sauce the day before which simplifies things a lot, and if you're going go through the trouble, why not make two?

This recipe makes TWO  10x12 pans of lasagna (if you don't have a big family, freeze one before baking to eat later). You'll need:

• 14 cups of thick spaghetti sauce (tomato-meat sauce) (that's 7 cups per pan) 
• About 4-5 cups bechamel or parmesan white sauce
• 1 to 1 1/2 lbs mozzarella (or about 3-4 cups), shredded (divided in half- half for each pan)
• 12 thin slices provolone cheese
• 26 lasagna noodles, cooked al dente (12 per pan with 2 extra in case) *If you like more pasta you can add 4 more and layer 5 at a time in each layer instead of 4.

Parmesan white sauce: 

1/2 c. butter

scant 2/3 c. flour

1 tsp salt

1/2 tsp pepper

3 cups whole milk

1/4 cup cream

When sauce is ready stir in 1/4 c. parsley and 1 cup of Parmesan cheese. Set aside.

Spaghetti Sauce (or you can buy sauce)

2 Tbsp olive oil
1 large onion, diced fine
1 green bell pepper, diced fine (optional)
1 carrot, diced fine (optional)
1 celery stalk, diced fine (optional)
4 large mushrooms, diced fine
8 cloves fresh garlic, minced
Salt and pepper
2 cups beef stock or broth
1 lb. ground beef (or turkey, Italian sausage, etc.)

28 oz can tomato sauce
1 8 oz can petite diced tomatoes
tomato paste as needed to thicken
a bit of Chili powder or Cayenne pepper
pinch dill
2 Tbsp basil 
1 tsp oregano 
big pinch marjoram
bay leaf
2 Tbsp butter
¼ c. brown sugar if making lasagna, 1/8 c. if making spaghetti

In a large pot, sauté the first 6 ingredients through mushrooms for about 15 minutes, adding salt and pepper for flavor. Then add the garlic and cook for about 5 minutes stirring so that it doesn't burn. At this point, if you don't want the chunky-ness of the vegetables, you can place them in a blender with the broth and puree it all. 

In the same pan, brown the ground beef until no pink remains. Add in the broth stuff from the blender.

Add the tomato products of choice to build sauce. Add the spices and Italian herbs. Add 2 Tbsp butter and ¼ c. brown sugar, (and the beef broth if you didn't blend it up with the vegetables).  Cook for several hours, adding more salt or other spices until the flavors are just right and it is a nice thick sauce.  Let cool, and refrigerate covered overnight to let flavors meld. If you don't want to overnight it, continue:

For the pasta, bring water to boiling in a very large pot. Add in some salt and oil for flavor and so the noodles don't stick to each other. Add the 26 lasagna noodles one at at time laying them different each time and stirring occasionally so they don't stick. Let these cook al dente. Drain into a large colander and rinse with cold water until you can handle the noodles. 

Now that you have your pasta, your tomato-meat  sauce, your cheeses, and your parmesan white sauce, you are ready to build your lasagna.

Lightly spray pans. I use two 10x12 foil pans because they fit the noodles better than a 9x13 and are a bit deeper to fit everything. 

 Layer as follows in both pans: 

1-2 cups tomato meat sauce, spread over bottom 
4 noodles overlapping
1 cup of white sauce spread on top of noodles

6 slices provolone cheese

2 cups of tomato meat sauce
4 more noodles overlapping (pack down),
1-2 cups white sauce spread on top of noodles 
1 cup mozzarella spread evenly   
4 final noodles overlapping (pack down) 
2-3 cups tomato meat sauce
1-2 cups mozzarella to top

Bake pans of lasagna covered for 25 minutes, then uncovered for 20 minutes to finish and lightly brown tops. Let sit for 15 minutes once out of the oven so it firms up and scoops out better. Enjoy!

Another great version is Chicken Alfredo Lasagna! Alfredo sauce, chicken, Parmesan, Mozzarella, and some finely shredded carrots and broccoli.