This has been one long and cold winter. Mother Nature broke records here when she dropped temperatures below freezing for multiple days. When the weather outside is this frightful, I only want to eat cozy, comfort food. This time we turned to our roots for inspiration. Growing up in an Italian family meant enjoying lots of pasta and sauce for dinner. As a result, tomato sauce is my ultimate comfort. It reminds me of home and family and good meals shared. When it was time to meal plan for this week, I knew I would cook up something from my saucy past to confront these winter blues. Usher in…Lasagna.


1.5lb ground beef

box of lasagna noodles

2 jars of your favorite tomato sauce (We use Rao’s Arrabiatta)

1 onion diced

4 garlic cloves diced

1 package of shredded mozzarella cheese

1 package of part skim ricotta

salt, pepper, red pepper flakes

In a large pot, bring water to boil and cook lasagna noodles according to instructions. In another large pot, saute the onions and garlic in a tablespoon of olive oil for 3-5 minutes or until soft, fragrant, and translucent. Add the ground beef and cook thoroughly. Season with salt, pepper, and red pepper flakes to taste. Add ricotta cheese and 1.5 of the sauces and stir in. Let simmer while you wait for the lasagna noodles to assemble the lasagna. Once the noodles are cooked, drain and run cool water over them so they do not stick to one another. In a casserole dish, spread a thin layer of tomato sauce, overlap the noodles to cover the bottom of the dish, spoon meat sauce over this, top with mozzarella cheese. Add a second layer of noodles, meat sauce, and mozzarella cheese. Add the last layer of noodles, spoon the tomato sauce over the top and cover with mozzarella cheese. Bake in the oven at 350 for 15-20 minutes or until everything i bubbling and cooked through. Turn on the broiler and bake the cheese until it begins to brown on the edges.

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