Preheat the oven to 350 degrees F.
Tomato Sauce:
In a medium pot, heat the
olive oil and add the
onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme,
bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and
bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
Pasta: Bring the water to a boil over medium heat. Add the salt and the
lasagna sheets. Cook for 4 minutes,
drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
Assemble the lasagna:
Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of
pasta sheets over the sauce. Sprinkle some of the mozzarella and
Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
Make the Bolognese while the lasagna is baking:
In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add
carrots, onion and
celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and
simmer for 20 minutes.
When done, finish with
milk, taste, season and serve, spooned over the lasagna.
Aunt Angie's Lasagna Recipe
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By fishun4fun
Long Beach, CA
on September 12, 2011
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Made this recipe over the weekend. I made the tomato sauce on Saturday and let it sit for a day in the refrigerator. I have had nothing but rave reviews from family and friends. I love to share since it's just the wife and I these days and my family and friends are glad I did. For all the effort to make, its definately well worth it. Thanks for the recipe!!!
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