Monday, August 22, 2011

Welcome Back Lasagna

Blogger's telling me we haven't posted since July 25. I guess that would make sense; the last month has been a blur of getting ready for school, so we haven't had time to bake. But now we are back in CSA! Time to start the school year off right by bringing over friends and having a home-cooked meal. A Steph-cooked meal.

As a bonus, this is actually TWO recipes! Recipe #1 is Steph's Tomato Sauce, which can be used either on spaghetti or in the lasagna (recipe #2).


  • 1 can crushed tomatoes
  • 1 small can tomato paste
  • 2 16 oz cans tomato sauce
  • 1/4 cup parmesan cheese
  • 1/4 cup sugar
  • 2 Tbs basil leaves
  • 1/2 tsp thyme
  • 1 onion, chopped
  • 3 cloves garlic, minced
Saute the onion and garlic. Combine all the ingredients in large pot or crockpot, and simmer until you are ready to use. The crockpot is best for all day and will provide better flavor.

Welcome Back Lasagna

  • 8 oz uncooked lasagna noodles
  • 1 15 oz container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 batch Steph's Tomato Sauce
  • 1 lb Italian seasoned pork
  • 2 cups (8 oz) shredded mozzarella cheese

Preheat oven to 350 F. In medium bowl, combine ricotta cheese, parmesan cheese, and eggs; mix well. In 13x9 in baking dish, spread a layer of tomato sauce. Layer noodles, cheese mixture, meat, sauce, cheese, noodles, cheese mixture, meat, sauce, and a thick layer of cheese. Cover with aluminum foil; bake 1 hour. Uncover and bake an additional 15 minutes. Let stand 15 minutes. Put into your face. Or serve to everyone else and end up with only one piece for leftovers.