Lasagna Recipe

Share This Article

17 Jun,24

Lasagna Recipe

March 15, 2018 Admin for site

Our approach to cooking combines season to taste, our mood, and the science of food preparation.


  • Two 16oz jars of sauce, one marinara and one vodka. Our preferred off the shelf sauces are Ethnic Cottage Jersey Tomato Sauce and Newman’s Own.
  • 1-large sweet onion.
  • 1-green pepper
  • 1-fresh garlic bulb
  • 1 to 1 ½ pounds ground meat. We use ground organic free-range turkey.
  • 1-tablespoon salt and pepper
  • 1-package lasagna noodles (we don’t like or use the no boil noodles, we don’t think they taste as good)
  • 3-6oz packages of shredded mozzarella cheese, or around 4 cups. We prefer a brand like Organic Valley.
  • 3-6oz packages of shredded parmesan cheese, or around 4 cups. We like to buy a block and shred it ourselves.
  • About ½ cup organic fire roasted red peppers.
  • Olive oil
  • Optional ingredients based on mood:
  • 1 large organic zucchini and/or
  • 2-3 large organic carrots
  • Other items needed:
  • 13x9x2 glass baking dish
  • Aluminum foil


We always start with the two 16oz jars of sauce.  One jar marinara and one jar vodka sauce.  This makes the flavor sweet and tomatoey.

To the above, to ensure the noodles come out of the oven moist and soft, we add 1/3 of a cup of water and 1/3 of a cup (or whatever amount gets poured in) of red wine.  We prefer a Pinot Noir.  Pour both jars of sauce into a large bowl and mix them together along with the water and wine, set aside.

Peel and thinly slice 4,5,6,7,8, cloves of garlic.  The amount we choose to add is based on our mood or your taste.  Usually the more the merrier!

Remove the outer skin, chop and dice the onion into very small pieces.

Wash and remove the insides (seeds) of the green pepper, chop and dice the pepper into very small pieces.

(if you adding zucchini or carrots, slice thin and make them part of a layer)

In a large pot or pan add enough olive oil to coat the bottom of the pan, be generous.  On medium to medium-high add in the garlic, onions, and green pepper.  Cook until slightly brown, or the onions are translucent. Pour the three ingredients onto a plate or into a bowl.  Put to the side.

Add more olive oil to the pot or pan and cook the meat until it is about done (gray to slightly light brown).   Add in the garlic, onion, and pepper, and finish cooking for a few more minuets.

When done, remove from the heat and place to the side.

In the baking dish, add a little olive oil to the bottom of the dish and coat using a paper towel.

Coat the bottom of the dish with a layer of the sauce mix.  Stack lasagna pasta on top of the sauce. Add a layer of the cheese using both kinds, but heavy up on the mozzarella.  Add light sauce on top of the cheese, and another layer of pasta.

Add more sauce and cheese on top of the pasts.  Then a layer of the meat, onions, green peppers, red peppers, and garlic.  Top with light cheese and sauce, and then add another layer of pasta.  If you don’t us all of the meat on the first layer, you can add it here.

Continue the remaining layers, if there are any, with only cheese and sauce.  Top off the last layer with sauce only.  Pour all of the remaining sauce on the top layer.  It should almost be swimming in it.

Cover the dish with foil and seal tight for baking.

Bake at 350 degrees for 1:15 covered tight, on a baking sheet.

Remove foil and cover the top of the lasagna with the remaining cheese and bake for an additional 10 to 15 minuets (until cheese melts and is slightly brown on edges).

Let cool for 15 to 25 minutes and enjoy.

Here’s another snap of the finished product. Mmmmmm get into my belly!