Live. Love. Lasagna.

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Lasagna. Who doesn’t like lasagna? You know how in life everyone has that one thing they pride themselves on? Well, for me it’s definitely lasagna. Maybe it’s the process of making lasagna that I thoroughly enjoy. Or maybe it’s the fact that it reminds me of my Nonna, who always makes lasagna for those extra special occasions. From making the sauce, to cooking the ground pork, to constructing the actual lasagna with noodles and shredded mozzarella, I find making lasagna therapeutic in a way; an art. Oh! And everyone who tries my lasagna falls in love with it ;) With that in mind, I thought to myself, it’s only right I share most of my lasagna recipe with you all today. Most? Yes, because like my Nonna says, the best recipes always have one secret ingredient… and it’s not love if that’s what you’re thinking hahaha. 

To begin, you’ll need the following:

- 1L of Tomato Sauce
- 1LB Lean Ground Pork
- 4 Hot Italian Sausages

- 2 Tblsp of Extra Virgin Olive Oil

- Grated Parmesan Cheese

- 1 Ball of Mozzarella

- 1 Box Oven-Ready Lasagna Noodles
- 1 Mid-Size Glass-Baking Dish

First, pour 2 tablespoons of Extra Virgin Olive Oil into a sauce pot and turn the stove top element to high heat. Take the sausages and place them into the pot, turn to medium heat. Cook until brown.

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Once sausages are brown, pour in tomato sauce. Bring to a boil for 15 minutes, then reduce heat to a simmer for another 30 minutes. Note that the sausages are simply for flavouring the sauce, but you’re more than welcome to use the sausages in the lasagna. In my house, they’re usually eaten as a snack during the lasagna making process, where only the sauce itself is leftover for the lasagna :P

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While the sauce simmers, pre-heat pan for lean ground pork. Once pork is in the pan, reduce heat to medium. Cook until brown. 

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Now is the fun part! It's time to construct the lasagna. Pre-heat the oven to 425 degrees. Begin with saucing the bottom of the glass-baking dish followed by a single layer of lasagna noodles.

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Next, add a single layer of sauce, lean ground pork and Parmesan cheese. 
 

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Finally, add the shredded mozzarella. When completing the final layer of all ingredients, add extra sauce along the edges to avoid burning/drying out of any exposed lasagna noodles. Have any leftover mozzarella? Use it up! It’s the last and final top layer, make it really cheesy (the top is the best part, especially when the cheese gets a little crispy on the sides of the lasagna).

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Finally, place the lasagna in the oven, middle rack, for 30 to 40 minutes. Check the oven periodically to see that the lasagna is cooking evenly and the edges are not burning. If you notice the edges are burning/drying out, add more sauce to those areas.

Once the lasagna is cooked, place the dish on the stove to set for 10 minutes. This will help the sauce and cheese settle into the noodles and the meat ensuring maximum moisture and taste :)

And voilà! Tonia’s lasagna is ready to mangia (to eat)!

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Is there a recipe you love to make? A recipe you’re proud to call your own?

Buon Appetito!
Tonia

#lifeofahangrygirl