I am a big time fan of comfort food. I have done many lasagna recipes but this one is my all time favorite. I have gotten it down to basically one bowl and one saucepan and a baking dish – no need for going through the hassle of boiling noodles. Preparing this lasagna really only takes about 10 minutes once you have it down. Oooooomg this lasagna was so wonderful. I’d seriously fight someone over a good corner crusty piece.
4 cups of tomato sauce (if you are a gangster canner like me you have a quart good to go).
2 cloves of garlic minced
1/2 cup red wine
1.5 cups water
1 tablespoon oregano
2 cups of ricotta (I use whole milk because I like the taste of fat 🙂
1/2 cup parmesan
1/4 teaspoon freshly ground nutmeg (I am not fussy about most spices and I don’t use a ton of fresh because they are so bloody expensive but grinding your own nutmeg is worth the effort!)
1 pound lasagna
1 pound of grated mozzarella
1 pack of frozen spinach or fresh
8 oz of sliced mushrooms
1. Preheat oven to 350. In a large bowl, combine tomato sauce, wine, garlic, water, oregano and 1 tsp salt
2. In another bowl, beat the eggs, add ricotta, Parmesan, nutmeg and spinach (if you are using fresh spinach don’t worry about mixing it w/ the ricotta just lay it out with the mushrooms).
3. Put enough sauce to cover the bottom of your lasagna pan. Use at least a 9×13 inch pan. The noodles will swell as they absorb the moisture. Now you need to go noodle, sauce, ricotta mixture, mushrooms, mozzarella and repeat to make about 3 layers. Top with mozzarella and maybe a little extra Parmesan.
4. Cover the pan w/ aluminum foil. Bake about an hour, remove the foil and continue baking until it is golden and delicious looking. Should be about 15-20 minutes. Let it sit for 10 minutes before you partake in bliss.