Family Alive

This is good, good stuff.  My mother-in-law makes delicious, traditional lasagna.  And when I saw the beautiful Taylor Lane putting this all together in my kitchen tonight, I wasn’t sure I’d like it, as I don’t like too much onion and I REALLY don’t like sausage.  But  the sauce is amazing, and the *secret* ingredient of sour cream instead of ricotta gives a really great twist to the already deep flavor.  (How’s that for a food review?  Good food is inspiring!)

And I’ve always thought lasagna just was NOT worth the effort to make, because let’s face it… it is definitely time-consuming.  You can buy good-tasting  lasagna or get it at a restaurant.  But this just may have convinced me that I’ll make it, as this recipe is perfect for doubling so you’ll have another whole delicious pan for later.

Try it… I promise no matter what lasagna you LOVE, this one will impress you!

Lasagna ala Lane

• 1-14.5 oz can of diced tomatoes (We used Muir Glen No-Salt-Added Fire Roasted)
• 1-15 oz can of tomato sauce
• 1 tsp salt
• 1 1/2 tsp dried oregano
• 1/8 tsp black pepper
• 1 tsp garlic salt
• 1 tsp dried parsley
• 1 tsp sugar
• 1 cup chopped onion (we used half a yellow onion)
• 1 garlic clove, minced
• oil
• 1/2 lb ground chuck beef
• 1/2 lb regular sausage
• 1 cup (8oz) sour cream
• 1/2 lb grated mozzarella cheese
• 1/2 c grated Parmesan
• 7 lasagna strips

In a skillet, saute onion and garlic in oil until lightly browned.  Add the beef and sausage, and cook until browned.

In a large saucepan, combine tomatoes and next 7 ingredients.  Begin simmering uncovered.  Combine meat and sauce mixtures and simmer uncovered for 1 hour on low heat. (You can make ahead and freeze.  Or this would make a delicious spaghetti sauce.)

Cook the lasagna noodles, drain, rinse and separate.  In the bottom of a 2 1/2qt dish (we used a 9×13″ pan, but you could use a square pan as well), criss-cross  layer the noodles.  Top with half the meat sauce, half of the sour cream, 1/3 of the mozzarella cheese, and half the Parmesan cheese.  Repeat one more layer and end with remaining mozzarella cheese on top.

Cover with a tin foil tent and bake at 350 degrees for 30 minutes.  Uncover and bake for 20 more minutes to brown the cheese.

DELICIOUS!