The Zannman Christmas Lasagna Recipe

By request for my Facebook Friends

For The Sauce

Ingredients

1 large can of crushed tomatoes

1-1.3 lbs of your favorite ground beef or 66/33 beef Italian sausage mix

1 green Pepper

1 small to medium onion (yellow, white or red depending on sweetness)

1 Diced celery heart or stalk of celery

1/3 cup granulated sugar

1 oz. Olive Oil (EVO if you have it)

1 (or two) large cloves of garlic minced

2 tsp. Oregano ( or more to taste)

1 tsp Basil (or more to taste)

Note: fresh diced oregano and basil make this sauce primo

Salt & Pepper to taste

Directions:

• Heat your best pan on high then coat the pan with olive oil and brown the minced garlic cloves and add the celery (because it is pithy it needs longer cooking time)

•Salt., pepper and add some oregano to the ground meat, then brown the ground beef or beef sausage mix

• When almost done, add the diced onion and green pepper, lower the heat and cook until the sweetness of the onions and peppers smells awesome (about 3 minutes)

• Add the can of Crushed tomatoes, oregano, basil, sugar, salt and pepper- a bit of crushed red pepper to taste if you like a mild zesty sauce.

• Simmer on low heat for at least an hour, taste and adjust salt, pepper, oregano, basil & sugar to your taste. Some Italian Grandmothers simmer sauces for up to 4 hours, adding water to keep the thickness as desired.If it seems to thin, add a can of tomato paste here. If you do all of this successfully your family and guests will love you! Lol

The Cheese Filling

Ingredients

1 Large Container of Ricotta or Small Curd Cottage Cheese

8 Oz. of shredded Italian 5 cheese (bu the 12 oz only $3 at Aldi and reserve 1/3 for final topping) or Mozzarella

4-6 oz. Grated Parmesan

3 eggs

Salt, Pepper, and oregano to taste

Mix all ingredients and refrigerate until assembly

Assembly

Preheat your oven to 350 F.

Cook 1 box of Lasagna noodles of your choice as directed on the box, drain, return to pan in cold water.

In a large baking sigh or pan start with a generous layer of sauce at the bottom, then alternately layer pasta, cheese, sauce, cheese finishing with sauce on the top.

Take the remaining 4 .oz of shredded cheese and liberally coat the top. Then liberally coat that with grated Parmesan until no sauce is visible

Slice two Roma tomatoes or any larger tomato of choice and arrange in a pattern on the top cheese layer.

Dice green onions and sprinkle between the tomato slices

Bake uncovered for 30-45 minutes or your desired color of golden brown.

Serve your family and guests! Any left overs can be cut into serving portions, put in one quart slide lock bags, frozen, and enjoyed for up to 6 months later.

Bon Apatite Friends!