Tuesday, October 4, 2016

Classic Lasagna

Last week I was hit with a sudden - but strong - craving for lasagna. A full-fat, regular-noodle, meat-filled and cheese-smothered lasagna. Exactly like the type my mom made when I was growing up.

I thought I could maybe get my fix with something ready made at the grocery store. But after wandering around the prepared foods section and then the frozen food section, I realized only homemade would do. 

So I piled lasagna ingredients into my basket and when I got to leave work in the early afternoon on Friday, I knew exactly how I was spending my time off. 

This one took a bit of time to make but from the first bite I knew it was well worth it. Lasagna craving satisfied :)

Classic Lasagna
Serves 9-12

1lb ground sirloin
1/2 cup yellow onion, small diced
2 cloves garlic, minced
4 cups marinara sauce (I used Hunt's No Sugar Added)
5oz raw spinach
16oz whole milk ricotta cheese
1 egg
1 tsp dried parsley
12 lasagna noodles, slightly undercooked
8oz whole-milk mozarella cheese, shredded (I recommend shredding your own)

Preheat oven to 350 degrees. In a large pot, cook the ground sirloin, onion and garlic over medium heat. Crumble the meat as it cooks. After the meat is cooked through, drain off excess fat then stir in the marinara sauce. Simmer the sauce over low heat for five minutes then remove from heat and set aside. 

While the sauce is simmering, steam the raw spinach. Allow to cool then squeeze off the excess liquid. Add the spinach to a medium bowl and stir in the ricotta cheese, egg and parsley. 

In a 9x13 casserole dish, add a thin layer of the meat sauce to the bottom. Top with three lasagna noodles, then top with a layer of the ricotta cheese and a layer of the meat sauce. Then, it's lasagna noodles, ricotta cheese, meat sauce. Lasagna noodles, ricotta cheese, meat sauce. Lasagna noodles, meat sauce ... and finished off with the freshly shredded mozzarella cheese. 

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes. After removing from the oven, re-cover the lasagna with the foil and allow it to sit for 5-10 minutes before serving.

For serving, top each slice with a fresh basil leaf. This one is great paired with a salad of baby kale, cucumber, red pepper and balsamic vinaigrette + garlic bread!

Tell me: What have you been craving lately?

- ST


  1. I had a craving for a DQ New York Cheese Cake Blizzard on Sunday. Yeap, satisfied that urge. It also happened to be my dinner that evening also. Yeah, that's healthy, isn't it?

    1. Perhaps not healthy but certainly delicious :)