Lasagna by Natalie Hassell

sauce

1/2c. olive oil

½ c unsalted butter

1 ½ c. diced onion

1 c. diced celery

1 c. peeled and diced carrots

2 lbs. extra lean ground beef

1 c. milk

2 28oz cans plum tomatoes,

chopped or whirled briefly in

blender

1 tsp. coarse salt

1/8 tsp. nutmeg

black pepper to taste

Heat oil and butter in a medium stockpot over medium heat. When butter foams, add onion, celery, and carrots. Cook for about 10 minutes, until softened. Add beef and break up. Cook until lightly browned. Add milk and simmer until completely absorbed. Add tomatoes, salt, nutmeg, and pepper. Simmer until reduced to a thick, rich sauce (about 2 hours). This makes enough for a pan of lasagne and spaghetti another night. Sauce can be frozen up to 3 months.

lasagne

1 pkg favorite lasagne noodles

1 15 oz container ricotta

1 ½ c. mozzarella cheese, grated

½ c. parmesan cheese

Cook lasagne noodles until half way done (still firm in middle). Drain, then layer lasagne in a deep casserole pan, starting with a ¼ to ½ c sauce on bottom of pan (to prevent sticking), then a layer of noodles, then  a thin layer of ricotta and  a generous sprinkle of  mozzarella, then sauce. Continue layering to fill pan. Put a layer of sauce on top of last layer of noodles and top with parmesan. Bake at 350, covered for 35-45 minutes.  You may uncover lasagne for last 5-10 minutes of baking to brown, if desired.

Natalie Hassell - Karalee Ward