Christmas Eve Lasagna

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Ingredients

For Kay’s Sugo (tomato sauce)

  • 1 tablespoon extra virgin olive oil
  • 2 pounds ground beef
  • 1 cup minced onion
  • 4 garlic cloves, minced
  • 2 28-ounce cans crushed tomatoes
  • 2 6-ounce cans tomato paste
  • 3 teaspoon dried basil
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sugar (use less if you prefer your sauce less sweet)
  • 3 tablespoons chopped fresh parsley
  • 1 cup water

For the lasagna

  • 20 lasagna noodles (from a 1 pound box)
  • Sauce (recipe above)
  • 4 cups shredded mozzarella cheese
  • 2 cups shredded Romano cheese
  • 2 1/2 cups Parmesan cheese

Directions

Make the sugo (tomato sauce):

  1. Heat the oil in a large sauce pan. Add the ground beef, onion and garlic and cook until well-browned. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, sugar and parsley. Simmer, covered for 1 ½ to 2 hours, stirring occasionally. If the sauce gets too thick add a little more water.

Make the lasagna:

  1. Bring a large pot of lightly salted water to a boil. Boil noodles for 8-10 minutes. Drain and rinse with cold water.
  2. Heat oven to 375 F.
  3. Using a Basting Spoon, spread 1 1/2 cups of sauce in the bottom of a 13-by-9-inch baking dish. Arrange 5 noodles lengthwise over the sauce. Top with 1 cup mozzarella, 1/2 cup Romano and 1/2 cup Parmesan. Spread 1 1/2 cups of sauce over cheese. Repeat layers 3 more times ending with 1/2 cup Parmesan.
  4. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Cool about 15 minutes before cutting.

https://www.cutco.com/learn/christmas-eve-lasagna-family-tradition