In the 1970’s Dr. Ireland gave me his recipe after one of his shows in Waikiki. He was a well-respected psychic of international fame and I was a skeptic. One night while working his show, I realized I lost my gold necklace. I sent a question up to him along with the guests’. He told me even to the exact step I’d find it on outside my house when I went home that night. Dr. Ireland’s Lasagna can contain peas or spinach, delish either way.
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Dr. Richard Ireland’s Psychic Phenomemnon Lasagna
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings
Description
Dr. Ireland’s lasagna recipe is so good that I won a contest with it at the Waikiki Yacht Club. versatile, you can substitute your favorite ingredients and your family will love it.
Ingredients
In saucepan heat together for 20 minutes
- 2 small cans tomato paste
- 3 small cans tomato sauce
- 2 cans chopped tomatoes
- 3 cloves garlic, chopped fine or squeezed in garlic press
Grate in food processor and sauté in olive oil:
- Olive oil, for sautéing
- 1 large onion
- 2 stalks celery
- 3 carrots grated
When sauté is soft add this to above:
- 2 tbsp. Italian seasoning
- 6 tbsp parsley flakes or fresh
- 1 large bay leaf
- 2 shots Marsala wine or red wine
- Fennel seeds to taste
For layers
- 1 cup (240 ml) of chopped black olives
- 2 cans of drained mushrooms or 1 cup (240 ml) fresh
Sauté together and drain off grease
- 1/2 lb (225 g) of pork sausage, unseasoned
- 1 lb (450 g) of ground beef OR use turkey or chicken sausage
More for layering
- I large carton cottage cheese or ricotta
- A squeeze of lemon juice (if using cottage cheese)
- Lasagne noodles
- Frozen baby peas, thawed or frozen spinach thawed and squeezed out. Your choice.
- 1/2 cup (120 ml) Grated Parmesan or Romano cheese to sprinkle on top.
Instructions
- Make the tomato sauce: combine the tomato paste, tomato sauce, chopped tomatoes, and garlic in a saucepan. Bring to a simmer and cook for 20 minutes.
- Meanwhile, heat the olive oil in a separate pan over medium heat. Grate the onion, celery, and carrots directly into the pan (or use a food processor). Sauté until soft and translucent, about 8–10 minutes.
- Add the Italian seasoning, parsley, bay leaf, wine, and fennel seeds to the vegetable pan. Stir to combine and cook for a further 20 minutes. Remove the bay leaf. Stir the vegetable mixture into the tomato sauce.
- Preheat the oven to 275°F (135°C).
- In a skillet, sauté the pork sausage and ground beef together over medium-high heat, breaking up the meat as it cooks. Cook until browned, then drain off the excess fat.
- Cook the lasagne noodles in salted boiling water until just tender, or leave uncooked if you prefer to bake them dry (they will absorb liquid from the sauce).
- If using cottage cheese, stir in a squeeze of lemon juice and a handful of parsley. If using ricotta, simply mix in the parsley. Set aside.
- Assemble the lasagne in a 9×13-inch (or larger) glass baking dish: start with a layer of sauce, then noodles, sauce, cheese mixture, noodles, sauce, peas or spinach, meat, sauce, olives and mushrooms. Finish with a layer of sauce. Dust the top with the grated Parmesan or Romano.
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil and continue baking for a further 25 minutes, until bubbling and lightly browned on top. Rest for 10 minutes before slicing.
Notes
- The peas and the spinach are both great — use whichever you prefer or have on hand.
- If using cottage cheese, the squeeze of lemon juice brightens it and makes it taste closer to ricotta.
- The low oven temperature (275°F) is intentional: it gives the sauce time to meld without drying out the top layer.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Entree
- Cuisine: American Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
If You Liked This Recipe, You’ll Love These
- Lasagna Soup
- Butternut Squash and Mushroom Lasagna
- Mushroom and Butternut Lasagna with Beaujolais Wine
- Lasagna Roll Ups
Frequently Asked Questions
Why does this recipe bake at such a low temperature — 275°F?
The low oven temperature is intentional: it gives the sauce time to fully meld with the other layers without drying out the top. Bake covered for 25 minutes, then uncovered for another 25 minutes, for a total of 50 minutes at 275°F.
Should I use cottage cheese or ricotta?
Both work well. If you use cottage cheese, stir in a squeeze of lemon juice and a handful of parsley — the lemon brightens it and makes it taste closer to ricotta. If you use ricotta, simply mix in the parsley and proceed.
Do I need to use peas or spinach, and can I use both?
Use one or the other — frozen baby peas (thawed) or frozen spinach (thawed and squeezed dry) — layered in the middle of the lasagna. Both are great; use whichever you prefer or have on hand. I don’t suggest combining them.
What does the Marsala wine add to the sauce?
I add 2 shots of Marsala wine — or red wine if that’s what you have — to the sautéed vegetable mixture along with Italian seasoning, parsley, bay leaf, and fennel seeds. This cooks for another 20 minutes before being stirred into the tomato base, adding a slightly nutty, caramelized depth.
