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
Scale
- 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:
- 1 large onion
- 2 stalks celery
- 3 carrots grated
- When sauté is soft add this to above:
- 2 TBS. Italian seasoning
- 6 tablespoon parsley flakes or fresh
- 1 large bay leaf
- 2 shots Marsala wine or red wine
- Fennel seeds to taste
- For layers:
- 1 cup of chopped black olives
- 2 cans of drained mushrooms or 1 cup fresh
- Sauté together and drain off grease:
- 1/2 pound of pork sausage, unseasoned
- 1 pound of ground beef OR use turkey or chicken sausage
- More for layering:
- I large carton cottage cheese or ricotta
- Lasagne noodles
- Frozen baby peas, thawed or frozen spinach thawed and squeezed out. Your choice.
- 1/2 cup Grated Parmesan or Romano cheese to sprinkle on top.
Instructions
- Cook tomatoes and sauce together for 20 minutes.
- Meanwhile in another pan sauté the vegetables together until clear then add the seasonings and wine, cook for 20 minutes and cool.
- Preheat oven to 275 degrees F.
- You may cook the noodles or not, up to you.
- Sauté the meat and drain.
- If you are using cottage cheese add a squeeze of fresh lemon juice to it before you mix in parsley;If using ricotta just add the parsley, set aside.
- Layer ingredients in rectangular glass dish 9 x 13 or larger, beginning with sauce noodles, sauce, cheese mixture, noodles sauce, peas or spinach, meat, sauce olives etc. finish with sauce.
- Cover with foil and bake for 25 minutes.
- Remove foil and continue baking for 25 more minutes.
- Category: Entree
- Cuisine: American Italian