It's that time of year when we begin to move from the grill to things baking and roasting in the oven. This past week I made a Lasagna with homemade pasta. If you don't want to or know how to make pasta, you can buy the no bake sheets that are simple to use and come out great. The reason I love to make my own pasta is that the lasagna portions serve up easily while the layers remain in their place.
You can use a jar sauce or whip up your own. For your own, in Olive Oil saute over medium heat, 1 Small Diced Onion and some crushed or minced Garlic. Add 1 28 oz can Crushed Tomatoes. Once it begins to bubble slightly, add S&P, Red Pepper Flakes, Fresh or dried Basil, Oregano and Parsley all to taste. Turn off heat. In the meantime, saute 1 1/2 Pounds of 85/15 Ground Beef with S&P. You will also need 3 Cups Mozzarella Cheese and 8oz Ricotta Cheese.
Begin by buttering well a Lasagna Casserole dish. This is taller than a pyrex dish, allowing for 3 layers. Lightly spread sauce, covering the bottom of the dish. Add pasta sheets. Add 1/3 of the remaining sauce. Add 1/2 of the meat. Add 1/2 of the Ricotta in dollops and spread with the back of a spoon and top with 1 Cup Mozzarella Cheese. Add pasta again and repeat with 1/2 of remaining sauce and all of the meat and ricotta. Top with 1 Cup of Mozzarella Cheese. Add Pasta and and this time add the remaining sauce and last cup of Mozzarella. Add 1/4 of Shredded Parmesan.
Preheat oven to 400. Cover casserole with foil and bake for 30 - 35 minutes. Remove foil and continue baking for 15 minutes or until bubbly and cheese is browned. Let rest for 10 minutes before cutting. Serve with a salad and warm crusty bread. If you refrigerate this before baking, let it warm up before placing it in the oven. For reheating as a leftover, I like to cut the portions and bake them on a cookie sheet at 350 for 20 minutes or so.