No Secret

Some things are meant to stay in the family.  Wedding dresses, china, photo albums and, in my family, some recipes.  These recipes can only be passed on to those with a genetic link (or a marriage license).

When I first posted that I was going to add recipes to my blog, I posted a picture of lasagna.  That particular recipe has been passed down through generations in my mother's family.  It is complicated, time consuming, expensive, delicious, and if I told you the recipe, I'd have to kill you or marry you.

But there is a lasagna recipe that is no secret.  Hence forth, it shall be known as Cara's "No Secret" Lasagna.   It is not as complicated, time consuming, or expensive, but still delicious.  And, I don't have to worry about blood stains or bigamy charges!

CARA'S "NO SECRET" LASAGNA

Basic Sauce

(This is the sauce I make about once a month and freeze for easy spaghetti nights.  This recipe will give you enough for the lasagna and one dinner's worth for your freezer.)

• 4 large cans crushed tomatoes 
• 2 cloves garlic (minced)
• 1 small yellow onion (finely chopped)
• 1/2 green pepper (finely chopped)
• 1/2 cup flat leaf Italian parsley (chopped)
• 4-5 fresh basil leaves (chopped)
• 1/2 tsp. dried oregano
• Salt and pepper (to taste)
• Olive oil

1. Coat the bottom of a sauce pan/pot with olive oil (about 2-3 tblspns depending on the size of the pot).
2. Heat pan on medium low.
3. Add onions, garlic, and pepper and saute until onion is translucent.
4. Add parsley, basil and oregano and saute for two minutes until fresh herbs turn dark green.
5. Pour in tomatoes, add salt and pepper and stir.
6. Bring sauce up to a bubble then turn it down to low.
7. Simmer on low for 2-3 hours (covered with the lid vented), stirring occasionally. 

"No Secret" Lasagna

• 1 batch Basic Sauce
• 2 boxes "No Boil" lasagna noodles
• 2 lbs Italian sausage (bulk)
• 1 lb part skim ricotta cheese
• 1 lb shredded mozzarella
• 2 eggs
• 1/2 c shredded Parmesan cheese

1. Brown sausage and drain on a paper towel.
2. Heat oven to 375.
3. Coat bottom of lasagna pan/roasting pan (9X13X3) with about 2 cups of sauce.
4. Place double layer of noodles on the bottom of the pan, overlapping.
5. Drizzle one beaten egg over noodles.
6. Spread half of sausage over noodles.
7. Drop (by teaspoonful) 1/2 of ricotta over sausage.
8. Sprinkle 1/3 of mozzarella over ricotta.
9. Cover with sauce (about another 2-3 cups)
10. Place a single layer of noodles over sauce.
11. Repeat steps 5 - 10 (in order).
12. Place sauce over final layer of noodles.
13. Sprinkle remaining mozzarella and Parmesan over top.
14. Cover with foil and bake for 50 minutes.
15. After 50 minutes, remove foil and broil for 10 minutes until cheese is bubbly.
16. Let sit for 15 minutes before cutting.  

This is not a light meal, but if you want to make a big family dinner on Sunday night, there is nothing like it!