I made a heckin’ good lasagna this past weekend. I’m not a professional cook by any stretch of the matter, but it was just so darn good and fulfilling to my spirit. It made me want to share it with all of you, so now me sharing recipes here on the blog is something I’m going to do.
There’s not too many dishes that I can make without a recipe (just the way my brain seems to work with food), but this is one of them. My mom taught me to make this so it brings all those good memories back to me too. I’m sure the Italians I know will cringe at its Andrea-ness. But I swear its delicious!
As written from my memory.
Mom’s Lasagna
- Olive oil
- 1lb ground turkey or chicken
- 1 onion, diced
- 3 carrots, shredded
- 2 celery ribs, diced
- Fresh garlic, diced
- Can of diced tomatoes, don’t drain!
- Jar of marinara sauce
- Italian seasoning
- Cinnamon
- Salt and Pepper
- Box of oven-ready lasagna noodles
- Mozza cheese or your favourite Italian blend
What to do
- Warm up a big pot. Add the olive oil, and then the ground turkey.
- Brown turkey.
- Add onion, carrots, and celery and cook until translucent.
- Add the garlic and let brown.
- Dump in the full can of diced tomatoes (including the juice!) and the jar of sauce. Mix mix mix!
- Add the Italian seasoning and the cinnamon to taste (approx a tbs each). Add salt and pepper.
- Bring to boil.
- Pre-heat your oven per lasagna noodle box temp.
- Get your roasting pan ready. Scoop 1/3 of meat sauce into the bottom of the pan.
- Layer on noodles. Scoop 1/3 more sauce.
- Add another noodle layer and the last of the sauce.
- Put on alllll the cheese.
- Cover the roaster with tin foil. Mind the foil doesn’t touch your cheese or you’ll lose it.
- Bake per directions on noodle box.
- Last 15 mins or so, remove tin foil so your cheese will brown.
- Remove from oven and let rest 5 minutes.
Enjoy!
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