O, Mama Mia, Lasagna!

A few nights ago was lasagna night. On my day off, I spent the afternoon boiling homemade spaghetti sauce, being careful to leave out the onions because Alex can pick them out in anything.

I served them with crescent rolls out of the can. I turned half of them in to garlic crescents with some homemade garlic butter, and the other half into dessert. I sprinkled the crescents with semi-sweet chocolate chips before baking them. They made for a very simple and tasty dessert treat.

No-Onion Lasagna
1 lb ground beef
2 cloves garlic, pressed
1 cup of diced tomatoes
1 cup of tomato sauce
6 oz can of tomato paste
2 tsp dried basil
1 tsp oregano
6 lasagna noodles
1 beaten egg
15 oz ricotta cheese
1/4 cup fresh grated Parmesan cheese
6 oz shredded mozzarella

1. To make sauce, brown meat with garlic in a large, deep skillet. Drain fat.
2. Add undrained diced tomatoes, tomato sauce, tomato paste, basil, oregano, and a dash or two of pepper. Bring to a boil, cover and let simmer for 15 minutes.
3. Cook noodles according to directions on the box. Drain and rise with cold water.
4. Combine eggs, ricotta cheese and Parmesan in a medium sized bowl.
5. In a small rectangular pan, layer two noodles, filling, and sauce. repeat two more times.
6. Bake at 375 for 30-35 minutes. Let stand 10 minutes before serving to allow for cooling and easier cutting.

Enjoy!