Good Day celebrates National Lasagna Day with this recipe from Chef Kenny Bowers.
Kenny’s Easy Home Lasagna
1 ea. 9X13X3 pan or foil tin
30 ea. (approx.) No-Bake Lasagna Noodles (oven ready-no boil)
1 Recipe Meat Mixture (SEE RECIPE)
1 Recipe Cheese Mixture (SEE RECIPE)
2 cups Red Sauce
2 tbs Olive Oil (Regular not Extra Virgin)
Oil the bottom of the pan with half of the olive oil. Place approx. 6 lasagna sheets on the bottom slightly overlapping. (sizes may vary, enough to cover bottom).
Spread 1 cup of sauce on pasta sheets. Spread half of the meat mixture on top of red sauce and cover with lasagna noodles. Spread half of the cheese mixture on the noodles cover the cheese with lasagna noodles, top noodles with the remaining cup of red sauce.
Spread 2nd half of meat mixture on top of red sauce and cover with noodles. Spread 2nd half of cheese mixture on top of noodles, cover the cheese with noodles, brush noodles with remaining olive oil.
Cover pan tightly with aluminum foil, making sure there is a gap between the foil and pasta to prevent sticking.
Cook in a preheated 375-degree oven for approximately 1 hour until internal temp of 165 (ovens may vary). remove from oven, remove foil, cover the top with mozzarella cheese, place back in oven uncovered until cheese is bubbling and melted. remove from oven and serve.
Meat Mixture Recipe
3 tbs olive oil
1 qts yellow onion (chopped 1/4”)
1/4 cup garlic (fresh, chopped fine)
5 lbs ground beef (80/20)
1/4 cup basil (dry)
1 tbs salt
1 tbs black pepper
1 qts red sauce (cold) (see attached recipe)
In a large stockpot over med-high heat, sauté onions and garlic until onions are translucent. Add beef and continue cooking until pink color is gone. Remove from heat, pour off fat. Add all remaining ingredients, let cool and set aside.
Red Sauce Recipe
1/2 cup olive oil
1-1/2 cups yellow onion (chopped)
3 tbs garlic (fresh, chopped fine)
1 cups white wine
2 cups water
3 qts canned tomatoes (ground)
1 tbs salt (or to taste)
1/2 oz wt. fresh basil
In a medium stockpot over medium-high heat, sauté onions with olive oil until translucent and soft. Add garlic until rawness is cooked out, just before it begins to brown. Immediately add wine & water. Add tomatoes, salt and basil. Bring to a very low boil and cook for approximately 2 hours until thickened.
Note: if you don’t use all of the sauce you can freeze and use at a later date
Cheese Mixture Recipe
3 lbs ricotta cheese (whipped)
1/2 lb parmesan/Romano cheese (grated)
3/4 lbs cream cheese
Combine all ingredients, mix well and set aside.