Main Dishes

REAL ITALIAN Homemade Lasagna

Homemade Tomato Sauce:
1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

Bechamel Sauce:
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk
iHomemade Tomato Sauce: In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Now…about the veggies…some men (and I’m sure some ladies) might balk at the idea of vegetables in their Man Food. If you’re not a fan of chunky vegetables in your lasagna, you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you’ll still get the hearty flavor and nutrients of the vegetables, but no one really has to know. Bechamel Sauce: To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon: Now…this is where I start tinkering with his recipe. And it was ONLY tinkering out of an attempt to make things easier and less messy, not that I thought I could make things better. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. But, you can just mix them, it really doesn't taste or look any different, I promise. Lasagna: After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg. At this point, I like to set up a little lasagna-making station: Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over). Cover tightly with foil and bake about 50 minutes. Remove from oven and remove foil. It will probably look a little runny. Don’t be scared–you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it. This serves 12. And wanna know what’s awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you’ll ever have in your life.


30% DV

35% DV

46% DV

13% DV

17% DV