3 Cheese Lasagna

Homemade tomato sauce
  • 10 ripe tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh basil ( or use dried basil)
  • 2 tsp Italian seasoning
  • 1 bay leaf
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese

  • Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.  In a large pot or Dutch oven over medium heat, cook onion, bell pepper, and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, salt and sugar. Place bay leaf in pot. Bring to a boil and let boil at a low boil for 30 minutes or until it reaches the desired thickness.



3-Cheese Lasagna

9 lasagna noodles (i usually do a couple extra because mine always fall apart)

1 lb. ground beef

16 oz Ricotta cheese (or you can subsitite with 16 oz. cottage cheese mixed with 2 eggs)

1 lb. Mozzerella cheese, shredded


In a large pan, cook lasagna noodles according ot the directions on the box.  While that is cooking, brown the ground beef.  Drain the grease.  Add the beef to your sauce.  Once noodles are done, drain and rinse with cold water.  Layer 3 noodles on bottom of pan.  Spread half the meat sauce over the noodles.  Spread half the ricotta cheese over meat sauce.  Sprinkle with a bit of cheese.  Layer 3 more noodles.  Spread remaining meat sauce, then layer with remaining ricotta cheese.  Layer the last 3 noodles and sprinkle cheese on top.  Heat at 350 degrees for 30 minutes or until cheese is all melted.