Lasagna. Oh the yummy-ness that is thee..

So, I make KILLER lasagna. I just do so sue me..

I'll start off with my Sauce recipe first because it is essential to making a good Lasagna.

Things you will need...

Large sauce pan
2 large cans of crushed tomatoes, I used Contandina or Pastene.
1 can of tomato paste
1/2 cup Parmesan cheese
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried parsley
1/3 cup of sugar
3 Tablespoons Olive oil
1/2 large onion, chopped
3 tablespoons (about 5 whole cloves) Fresh Garlic
salt & pepper


First you want to start by heating the Olive Oil in the pan at medium heat and saute the onions for about 5 minutes or until they start to become slightly translucent. Then dump in the tomatoes and paste. Stir everything up... and then, and I am totally serious about this part. DUMP EVERYTHING ELSE IN. Stir, let simmer on LOW heat for about and hour and a half.

You can add meatballs or just ground meat to make a meat sauce, which I recommend because it totally makes the flavor perfect.

While that is cooking you will start on your lasagna.

What you will need...

1 Box lasagna noodles
1 large container of Ricotta cheese, (I cannot stress this enough... do not use store brand! Use the good stuff it makes all the difference)
about 6 cups of mozzarella cheese, grated
2 whole cloves of garlic either chopped or put through a press
salt & pepper
2 tablespoons dried parsley
1 egg

Start by putting a pot of water on to boil for the lasagna noodles. Once that boils... toss em in.

While those are boiling you will want to prepare your cheese.
Mix the container of Ricotta cheese, the egg, garlic, parsley, salt & pepper, along with about 2 cups of your mozzarella cheese in a large bowl.

Once the noodles are done layer accordingly...

Sauce
noodles
Ricotta cheese
more grated mozzarella
Sauce noodles
Ricotta cheese... ETC

The last layer on top should be a layer of Mozzarella cheese.

Pop it in the oven at 350 for about 45 minutes or until the cheese in top is slightly browned.

NOW THIS IS THE MOST IMPORTANT PART! Once you take it out of the over, it needs to cool for at least 30 minutes, this is the secret to NON runny lasagna.

Cut, serve, enjoy!