September 01, 2016


For the Sauce:

Let it simmer for 30 minutes. Meanwhile brown one pound of lean ground beef, adding 1 tsp salt and pepper and 1 minced yellow onion. Drain the grease and add to tomato sauce.

For the Lasagna:

Blend all ingredients until combined.

Boil 10 lasagna noodles in salted water until tender Layer lasagna: noodles, meat sauce, cheese mixture and repeat. Layer the top of lasagna with one log of 16 oz fresh mozzarella sliced. Bake uncovered for one hour at 350 degrees.

Garnish with ¼ cup of chopped fresh parsley and ½-cup shaved parmesan cheese. Let stand and set for 15 minutes and then enjoy!

Recipe courtesy of Lorie Zilles


Tomato Sauce
  • Two 28 oz. cans of petite diced tomatoes
  • 12 oz can of tomato paste
  • 1 TBS sugar
  • 1 TBS kosher salt
  • 4 fresh garlic cloves, minced
  • ¼ cup fresh basil chiffonade
  • ¼ cup fresh oregano
  • ¼ cup fresh thyme
  • 1 tsp beef bouillon
cheese m
  • Two 8 oz bags of 5 blend Italian cheese
  • 16 oz cottage cheese
  • 16 oz ricotta cheese
  • 1 egg
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