Hearty Harvest Fare: Mom’s Lasagna

Once again, wine club member Karen of Tasty-Trials.com has graced our website with an enticing recipe.  You’ll find the touching story behind ‘Mom’s Lasagna’ at Tasty-Trials.com.  This dish makes a perfect meal for a brisk, autumn evening.  After a pre-dawn morning with the picking crews in the vineyard, followed by a long day of crushing, a steaming hot slice of lasagna with a glass of our 2009 Syrah Watch Hill Vineyard sounds mighty good.

Mom’s Lasagna

Ingredients:

Cottage cheese mixture:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 16 ounces cottage cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced fresh thyme
  • 1 1/2 tablespoons chopped fresh parsley
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Meat sauce:

  • 1 pound ground beef
  • 2 14.5 ounce cans diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 15 ounce can tomato sauce, divided use
  • 2 tablespoons tomato paste
  • 1/2 cup red wine

Other:

  • 12 ounces lasagna noodles
  • olive oil
  • 16 ounces mozzarella cheese, shredded
  • 1/2 cup grated parmesan cheese

Preparation:

In a large dutch oven over medium heat, heat olive oil and sauté onions until soft. Stir in garlic and cook for another minute, making sure garlic doesn’t burn. Transfer onion mixture to a bowl to cool slightly. Stir in cottage cheese, basil, thyme, parsley, eggs salt and pepper. Mix well. Reserve in refrigerator.

In the same pot, cook ground beef until no pink remains. Drain off all fat. Add canned tomatoes and their juices, oregano, garlic and onion powders, salt and pepper. Simmer until most of the tomato juice is gone. Add about half the can of tomato sauce, tomato paste and red wine. Stir well and let simmer for about 30 minutes to allow flavors to develop.

Meanwhile preheat oven to 350 degrees. Cook the lasagna noodles in salted water and according to the package until tender. After draining noodles, toss gently with a little olive oil to prevent sticking.

When ready to assemble lasagna, spread remaining half can of tomato sauce on bottom of a 13×9 glass pan. Lay 4 noodles across the pan, overlapping slightly to fit, followed by half of the cottage cheese mixture, one third of the meat sauce, and one third of the mozzarella cheese. Repeat with another layer of noodles, remaining cottage cheese mixture, one third meat sauce and one third mozzarella cheese. Lastly, add one more layer of noodles and top with remaining meat sauce and mozzarella cheese. Sprinkle parmesan cheese over the top.

Place the lasagna dish onto a rimmed baking sheet and bake for 1 hour, until top is brown and crusty, and lasagna is cooked completely through. (If top is getting too brown, tent a piece of foil over the pan.) Remove and let sit for at least 10-15 minutes before cutting it.

*Notes: I cooked the entire 16 ounce package of noodles to allow for breakage.

 

 

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