NANCER’S LASAGNA

There are some meals that no matter who cooks them, no one can do it better than your parents. I am convinced that no one in the world can make a hamburger better than my dad. And I know that no one makes lasagna better than my mom. You could take me on a lasagna tasting around Italy (and I would happily oblige), and hers will still be my favorite. Because there really is nothing like the taste of home.  

But if you didn’t grow up on a solid lasagna dish, or your aunt Angela won’t share the secret ingredient to her authentic Italian recipe, I’ll lend you mine. It’s a taste from my childhood, and there’s not a thing about it I would change.

Ingredients

• 1.5 lb ground beef (lean, grass-fed)

• 1 tsp salt

• 1/8 tsp black pepper

• Lasagna noodles (enough for 3 layers)

• 1 tbsp olive oil

• 2-3 cloves garlic, minced

• 1/4-1/2 cup chopped onion

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 8 oz sliced mushrooms

• 12 oz tomato paste

• 2.5 cups water

• 3 tbsp sugar

• 1 tbsp salt

• 1 tbsp salt

• 1 1/2 tsp Worcestershire sauce

• 1 1/8 tsp oregano

• Mozzarella slices (enough for 3 layers)

Preparation 

1. Preheat oven to 350' F.

2. Cook the lasagna noodles al dente according to directions, set aside.

3. Brown beef with 1 tsp salt and 1/8 tsp pepper, set aside.

4. Sauté vegetables and garlic in pot with 1 tbsp olive oil for 4-6 minutes.

5. Add remaining ingredients to pot and bring to boil (tomato paste, water, sugar, salt, Worcestershire, and oregano).

6. Once sauce is boiling, add cooked beef.

7. Put a little bit of sauce in the bottom of a 9x13 pan (prevents sticking).

8. Layer 3 times: noodles, sauce, cheese, repeat.

9. Bake in oven for 30 minutes, or until sauce is bubbling and cheese is golden brown.

Serves 6-8.

Source: Nancy W (my mama!)