My Mom's Lasagna

Name: My Mom's Lasagna
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 3 kgs crushed tomatoes; 10 leaves fresh basil leaves, torn; 8 cloves garlic, minced; 907 grams packages lasagna noodles; 79 milliliters olive oil; 4 onions, minced; 473 milliliters grated Parmesan cheese; 237 milliliters red wine; 2 kgs ricotta cheese; 12 servings salt and pepper to taste; 454 grams mozzarella cheese, shredded; 340 grams tomato paste

My Mom's Lasagna might be just the main course you are searching for. This recipe makes 12 servings with 911 calories, 46g of protein, and 41g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. A mixture of tomato paste, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine.

Instructions

In a large heavy bottomed pot, heat the olive oil over medium high heat.

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Olive Oil

Equipment you will use

Pot

Saute the onions and garlic until soft and slightly clear.

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Garlic

Onion

Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling.

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Crushed Tomatoes

Salt And Pepper

Tomato Paste

Add basil leaves and cook, stirring occasionally for an hour.

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Fresh Basil

Add salt and pepper and red wine and allow to simmer another hour or until desired consistency.

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Salt And Pepper

Red Wine

Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.

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Pasta

Preheat oven to 350 degrees F (175 degrees C).

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Oven

You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles.

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Lasagne Noodles

Sauce

Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top.

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Lasagne Noodles

Mozzarella

Pasta

Ricotta Cheese

Spread

Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.

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Mozzarella

Parmesan

Pasta

Sauce

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Aluminum Foil

Bake in a preheated oven for an hour.

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Oven

Remove the foil and bake another half hour.

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Oven

Aluminum Foil

Equipment

Pot

Oven

Aluminum Foil

Ingredients

Servings:

3kgs

crushed tomatoes 10leaves

fresh basil leaves, torn 8cloves

garlic, minced 907grams

packages lasagna noodles 79milliliters

olive oil 4

onions, minced 473milliliters

grated Parmesan cheese 237milliliters

red wine 2kgs

ricotta cheese 12servings

salt and pepper to taste 454grams

mozzarella cheese, shredded 340grams

tomato paste

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Brancaia Chianti Classico Riserva. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 38 dollars per bottle.

Brancaia Chianti Classico Riserva

This Chianti Classico Riserva shows tropical and black fruit aromas, with notes of nut and almond on the palate. Crafted with the finest Sangiovese grapes from two of our estate vineyards, Brancaia Estate and Poppi Vineyard, this wine has a dense, ruby-red color and a long, aromatic finish.Blend: 80% Sangiovese, 20% Merlot