It is finally under 90 degrees and not humid so it’s a good day for some indoor cooking. Lasagna it is! I thought I would try something a littler different today and make my own marinara sauce for the lasagna instead of taking the easy jar route. For the sauce you will need:
- 6-12 ripe roma tomatoes or 2 cans of whole tomatoes
- 5 cloves of garlic
- 1/2 a yellow onion
- extra virgin olive oil
Ad 1/2 tbsp extra virgin olive oil to large sauce pan, heat over medium heat, add chopped garlic/ onions to sauce pan and cook over medium heat until tender. Add cans/ blanched tomatoes (make sure you seed them first). Add a tbsp of salt and a tbsp of pepper. Add oregano/ basil to your taste and approx 1 tbsp of sugar. Finally add 1/4 to 1/2 cup of water. Mix all together and let simmer for 2 1/2 to 3 hours. Set aside until you are ready to use or freeze for later use.
The lasagna itself is pretty simple. Layer your sauce, noodles, ricotta cheese and mozzarella cheese and fresh basil and repeat. I make mine in three layers. Bake for 45-60 minutes and enjoy!