About the Recipe
A family favorite, made traditionally, without meat for Leif's kidney stones, or with vegan cheese for Alan's milk allergy. Very popular at potlucks.
1 pound ground beef, or 1 package plant-based ground meat substitute
1 pound bulk Italian sausage, or 1 package plant-based sausage substitute
1 Tbsp basil
2 tsp garlic powder
1 Tbsp dried oregano
1½ tsp dried sage
1 scant tsp ground black pepper, or to taste
4 garlic cloves, minced (reduce if you don't like garlic)
1 medium onion, chopped, or 1 Tbsp dried onion flakes, rehydrated
two or three 15 oz cans of tomato sauce
one 15 oz can of crushed or diced tomatoes
one 16 oz package of lasagna noodles
8 oz ricotta cheese, or vegan ricotta (cashew or almond)
1 lb mozzarella cheese, shredded, or vegan mozzarella (cashew mozzarella)
Preheat the oven to 375° F (190° C).
If using vegan meat substitutes, use 3 cans of tomato sauce; if using meat, use 2 cans of tomato sauce.
Over medium heat, sauté the chopped onions in a large skillet until soft and translucent. Add minced garlic and continue to sauté until fragrant. Add the meat and sausage and continue to cook until browned. Drain excess grease. Season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion. Simmer for about 15 minutes, stirring frequently. Stir in the tomato sauce and crushed tomatoes and simmer for 1-2 hours.
Cook the noodles according to the package directions. Drain, rinse with cool water.
Place a layer of the meat sauce in the bottom of a 9" 13" baking dish. Cover with a layer of noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering, ending with a layer of noodle and then meat sauce on top. Reserve about ½ cup of mozzarella cheese for later.
Bake for 35-45 minutes in the preheated oven. Sprinkle the reserved mozzarella over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.