Shuga’ Mommas: Lasagna

Who doesn’t love a freshly baked pan of lasagna on a cold winter’s day? Add a side of warm, buttery garlic bread, and ohhh you had me hello.

I have several friends who are Italian. Secretly, I always wanted to be part of their families. Why?

Because of the pasta.

I would eat pasta all day long if I a) didn’t have a gluten sensitivity and b) wasn’t afraid that if all I ate was pasta, I’d weigh 300lbs.

One of my favorite quotes is Sophia Loren’s, “Everything you see I owe to spaghetti.” Wouldn’t it be great to live in a world like that?

I promise this recipe will make you feel Italian. And your friends will love it if you bake one and bring it to them. Trust me on that one.

LASAGNA

  • 1 lb ground beef
  • 3/4 cup of chopped onion
  • 1 1lb can chopped tomatoes
  • 2 6oz cans tomato paste
  • 2 cups water
  • 1 Tbsp chopped parsley
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp oregano leaves
  • 1 package of lasagna noodles, uncooked
  • 1 lb ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 package of Mozzarella shredded cheese

Just a note: it’s better to make this the night before and let sit in the fridge for 24 hours. It allows the flavors and spices to develop.

In large sauce pan, lightly brown beef and onion. Add   tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer for 30 minutes.

In baking dish (9×13), spread about 1 cup sauce. The alternate layers of lasagna noodles, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake at 350F (176C) for 50 minutes until top is lightly browned and bubbling. Allow to stand 10-15 minutes. It will safely feed 6 very hungry adults.

This also freezes well. Yummy!

What’s your favorite winter dish?

-Mandy

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