I haven’t had lasagna in a while. I think the last time I made it was with and for my high school sweetheart. I was leaving for like 5 days for Thanksgiving in Idaho, and I knew he’d just live off of frozen pizzas or Subway if I didn’t make a bunch of food for him. I stock piled the heck out of that fridge and freezer. One of the things I made him was lasagna. I added in my own secret ingredient though. I think it’s one that a lot of people don’t even consider, but wow! It really makes a difference in the depth of flavor.
I can’t find the recipe that I used anymore so I’ve headed to the Internet, but I’ve made sure to include my secret ingredient…
Lasagna is such a nostalgic dish for me. I used to ask my grandma to make it for my birthday. At some point, she started saying no, haha.
- 1 1/2 pounds ground beef
- 1 cup sliced mushrooms
- 1 teaspoon garlic powder
- 1 (28 ounce) jar sausage flavored spaghetti sauce
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 (8 ounce) package mozzarella cheese, shredded
- 8 ounces provolone cheese, shredded
- 1 (15 ounce) container ricotta cheese
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon dried oregano
- 9 lasagna noodles
- 1/4 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
- In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic, mushrooms, and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
- Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, nutmeg, and oregano.
- Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
- Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.