Let me start off by saying that Foodgawker, Tastespotting and all the recipe sites hate our pictures. Until the constant barrage of rejection flooded our inbox I could honestly say that I had not given any thought to how to take a picture of food. Clearly, I am not a photographer. We’re in there swinging but for this recipe, I could not risk a lifetime ban from the web for putting an image of this meal online. It was a fantastic meal, but was a visual disaster on the plate! Will try again when we heat up the other half that I stuck in the freezer for later this month!
This lasagna tastes incredible and has a perfect balance of meat, cheese and sauce. I tried several recipes before finally settling on this as our “go to” lasagna recipe. We had recipes that turned out too thick, too thin, too greasy, too dry etc… You get the picture. This one is just right.
It is not a frozen lasagna so, in my book, it would be considered from scratch. Depending on how literal you want to get, this could certainly be frowned upon in many circles because it does use purchased noodles and it calls for jarred sauce. We did choose ingredients that lacked extra chemicals and preservatives. In addition, the sauce was organic.
Eventually I’m going to give fresh pasta a go. And my hope is to grow a garden full of tomatoes and to can our own sauce by summer’s end. So if you are interested in a guest posting opportunity, I need a great recipe! If you have a home run spaghetti sauce recipe that uses fresh tomatoes and can be either canned or frozen, contact us!
In the meantime, serve this up with some fresh Italian bread and enjoy!
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 (28 ounce) jar spaghetti sauce
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 (8 ounce) package mozzarella cheese, shredded
- 8 ounces provolone cheese, shredded
- 1 (15 ounce) container ricotta cheese
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon dried oregano
- 9 lasagna noodles
- 1/4 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
- In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. sauté garlic and onions for about 5 minutes. Mix sautéed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
- Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
- Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
- Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.