Adapted from Mama Moon’s delicious lasagna recipe, we made this simple and fresh lasagna with tomatoes and herbs from the garden. We blanched the tomatoes, a simple process explained in THIS post, and used them for the sauce. Mix in meat and mushrooms, layer it with noodles and cheese and you’ve got dinner (and plenty of leftovers!).
- 4 fresh tomatoes
- 1 small can tomato paste
- Fresh herbs: oregano, basil, and rosemary, chopped
- 1 lb ground beef
- Clove of garlic, minced
- 1 small onion (or 1/2 of a large onion), diced
- 8-10 white mushrooms, sliced
- 1 box of lasagna noodles (count how many will fit in your pan, we used 10 noodles)
- Mozzarella and cheddar cheese, shredded (we prefer to buy blocks and shred it ourselves)
Step 1: Dice up the blanched tomatoes and heat in a sauté pan (note: sauté pans are the ones with the straight walls, you’ll be making sauce so you don’t want it sloshing out). Mash the tomatoes with the back of a wooden spoon. Add a can of tomato paste and handful of fresh oregano, rosemary, and basil. Let simmer.
Step 2: Start a large pot of water for the lasagna. Cook as directed. If you prefer to use the oven ready noodles, skip this step. Drain when done.
Step 3: In a skillet, sauté the onion, garlic and mushrooms until almost tender. Add the ground beef. When the ground beef is browned, stir into the tomato sauce.
Step 4: In a 9″x13″ pan, spread a thin layer of the tomato sauce on the bottom. This is just to keep the pasta from sticking. Add a layer of noodles, then sauce, then cheese. Repeat twice. Bake at 350 for about 20 minutes or until the cheese is bubbly. Enjoy!
For Mama Moon’s traditional lasagna: In a large bowl, stir together 2 cans tomato sauce, 1 can tomato paste and a packet of spaghetti sauce seasoning to make the tomato sauce. Steps 2-4 are the same!