This is a hearty Italian-American peasant rendition. It uses everyday ingredients that almost everyone has in their cupboard. An Italian-American friend gave this recipe to me around 27 years ago, and it is the recipe her family used. I do not waver at all from this recipe. And, while not fancy, there are many people who once they have tasted it ask me to bring it again and again.
It's not spicy, in fact it is kind of mellow. But there is just something about this simple combination that makes it (and I know this may sound like a weird thing to say about lasagne) melt-in-your-mouth delicious.
It starts with browning 2 1bs of ground beef with one chopped medium onion (a mild yellow onion is fine--don't go for white onions) and 3 cloves of minced garlic. I like my garlic so like big fat cloves and if they are skinny cloves I double them up. Season with salt and pepper.
While the meat browns, pour 4 8oz cans of Hunts tomato sauce into a large saucepan. Or 2 15-16 oz cans. Add 2 6 oz cans of Hunts tomato paste, whisking to incorporate after each addition. Then add 2 6 oz cans of warm water, again whisking to incorporate after each addition.
Add 1 Tablespoon of sugar, a handful of dried parsley, and 1-2 teaspoons of dried oregano. Sorry, there really aren't any measurements! I pour out a handful of parsley and rub it between my hands as I add it to the sauce. For the oregano, I don't add quite as much, but I have never measured it. It's probably 2 teaspoons or so.
Bring the tomato sauce mixture to a boil, then lower to a simmer.
Once the beef is browned, drain off the fat and add the meat mixture to the tomato sauce. Cover, and stir occasionally while bringing the lasagna noodles to a boil.
I have tried using no-boil noodles, and I just don't like the texture. If you don't mind them, certainly feel free to use them here!
My friend always told me to put a ladle of sauce on the bottom of the pan first, before layering. Add the noodles, then the sauce, and then medium curd cottage cheese. I dollop it around before spreading the cottage cheese evenly in the pan.
Layer both mozzarella and cheddar cheese, and keep repeating the layers. This recipe makes a lot of sauce, so I actually could have used a bigger and deeper pan and had more layers.
The lasagna is baked at 350 Fahrenheit. The recipe says 30 minutes and I have never once had it done in 30 minutes. More like 45 minutes to an hour for everything to be heated through and a lovely browned top. Best to let it rest for awhile before cutting so everything doesn't ooze out.
Look at these nice lovely layers.
I took this over to friends for dinner so there are no pictures of the cut servings :-)
Merri's Italian-American Lasagna
2 1bs ground beef
4 8 oz cans Hunts tomato sauce
2 6 oz cans Hunts tomato paste
2 6 oz cans warm water
3 cloves of garlic, minced
1 medium onion, chopped
Parsley and oregano
1 Tablespoon sugar
Salt and pepper to taste
1 medum tub of medium curd cottage cheese
1 1/2 cups shredded mozzarella
1 1/2 cups shredded mild cheddar
45-60 minutes at 350 Fahrenheit