Today I wanted to share with you guys my favorite go-to Lasagna Recipe! It’s a great dish to make because you usually have leftovers that keep very well!
Camila’s Lasagna Recipe
2 Tablespoons of Olive Oil
3 Garlic Cloves minced
1 cup onion diced
2 Plum Tomatoes chopped
1.5 lbs of 80/20 ground beef. When we do eat red meat Iike to keep some fat in there for flavor.
2 (24 oz.) jars of your favorite tomato sauce. (I used Mario Batali tomato basil)
½ Cup Carrots – Thinly Chopped (a way to sneak in the vegetables and the kids don’t even realize they are eating)
½ Cup of Corn
Spanish Green Olives (Sliced in half to taste)
4 Basil Leaves
Drizzle of Honey
1 pound of sliced mozzarella cheese
1 pound of deli ham
½ pound shredded mozzarella cheese
1 Box of Lasagna Noodles or Fresh
Heat a large sauce pot over medium heat add olive oil, minced garlic and 2 large pinches of salt. Add the onions and cook down a little bit or until they become clear, then add tomatoes. Increase heat to high and add the ground beef. If the meat becomes lumpy while cooking, grab a whisk and smash it to break apart the meat. Add black pepper and salt to taste. Season the meat well. Cook until the liquid is almost evaporated and meat is cooked through. You don’t want to have the meat get too dry. Add two jars of your favorite jar sauce. I used a tomato basil sauce (I used 24 oz. jar of Mario Batali). Depending how meaty you like your sauce, adjust the amount of jar sauce you add to the skillet. Cook over medium-high heat until sauce comes to a boil, and then reduce to a low heat and cook for 20 minutes. Add salt and pepper to taste. Add carrots, corn, green olives, 4 basil leaves, and a drizzle of honey. If needed, add more salt and pepper to taste. Continue cooking on low for another 10 minutes.
In a lasagna pan, add thin layer of sauce to cover bottom of pan. Place lasagna noodles on top of sauce according to package directions or place fresh pasta sheets. Top with a layer of ham and then a layer of sliced mozzarella cheese. Cover this layer with sauce and repeat another two layers and use the shredded mozzarella cheese on the top layer.
In a preheated 350 degree oven bake lasagna covered with greased aluminum foil for 55 minutes. Remove foil and bake another 10 minutes. Let lasagna rest for 10 minutes before eating.