1 batch red sauce (recipe is located under sauce category-- blog named "Fillippo Magistro")
1 package lasagna noodles (I prefer oven ready so they don't have to be boiled)
1 pound meat (browned ground beef or Italian sausage, chopped pepperoni, or a mixture)
2 pounds total of cheese in at least 3 varieties (mozzarellas-fresh and regular, peccarino ramano, parmesan, ricotta)
2 cups chopped and/or sliced vegetable mixture (choose from: fresh spinach, sauteed mushrooms, orange or yellow bell peppers, zucchini, sauteed eggplant, artichoke hearts, shredded carrots, celery)
1/2 cup pine nuts (optional)
1/2 cup sliced black olives (optional)
Heat oven to 350 degrees. Place about 1/2 cup sauce in the bottom of a baking dish. Top with 3 noodles. Cover noodles with 3/4 cup sauce. Top with 1/3 of the meat, 1/4 of the cheeses, 1/3 of the veggies, pine nuts and olives. Begin another layer with 3 more noodles and repeat for a total of 3 layers. For the fourth and final layer, use noodles, sauce and cheese only. Cover baking dish tightly with foil and bake about 45 minutes or until noodles are soft and cheese is melted. Remove from oven and allow to sit for about 10 minutes before uncovering and serving. Enough for about 8 adults.
Hints: This lasagna can be made without any meat at all, just increase the cheese to 2 1/2 pounds or so. I have made it with chicken sausage and that was ok but not my favorite. I have tried it with brocolli or asparagus and didn't care for the flavors. This recipe is good for individual portions and can be frozen--an additional 15 to 20 minutes are required for cooking from frozen. Disposable foil pans work out great.
This is not a traditional Italian style lasagna. In most Italian homes a bechamel sauce is used along with the red sauce and few or no veggies are included. But this one works just great for the Wasatch Mountains and probably else where, too. I hope you enjoy it and so do your loved ones!
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