Lasagna

I love lasagna, and I think I'd be hard pressed to find someone who doesn't. I love making lasagna too, experimenting with different kinds of lasagna, different sauces, and fillings. A couple of my favourites include the Death to Dieters and Seafood Lasagna from Best of Bridge . I've also had a great deal of success with lasagna's from Canadian Living , from my most recent Spinach and Eggplant Lasagna, a great Roasted Butternut Squash Lasagna, to one from years ago that I've never been able to find the recipe for, it had a Bechamel sauce, a red sauce, pancetta, roasted squash. Now each of these lasagna's I've made once or twice, and have loved, but each time I make them I find myself exhausted going through all the stages to make the masterpiece. The more complicated the recipe, the more I'm drawn to it, even considering making my own lasagna noodles. And while I've thoroughly enjoyed each of these lasagna's, there is also something so satisfying about a cheese and meat sauce lasagna that is so simple, and takes so much less time, and frankly, is just as good.

Reebs' Lasagna

14 Lasagna Noodles
2 each, carrots, stalk celery, red or green peppers, chopped
2 cloves garlic, crushed
1 bottle spaghetti sauce (or about 3 cups of homemade)
1 1/2 cups ricotta cheese
2 eggs
3 1/2 cups mozarella cheese, shredded
3/4 cup parmesan cheese, shredded
1 lb gr. beef or turkey

Saute beef and garlic over medium-high heat until beef is no longer pink. Add carrots, celery and peppers, saute for 3-5 minutes. Add spaghetti sauce and 1 cup of water, simmer. Meanwhile mix ricotta cheese and eggs with 1/2 cup of mozarella cheese. Add salt and pepper. Cook lasagna noodles, 8-10 minutes in boiling water. Rinse in cold water and lay out on damp towels in single layer so they don't stick before you assemble the lasagne.

Assembly:
Layer lasagna starting with 1/2 cup of sauce. Place a single layer of noodles on sauce. Add another cup of sauce. Layer with 1/3 of the cheese mixture, 1 cup of mozarella and then noodles.

Repeat layer twice, finishing with mozarella cheese. Sprinkle with parmesan.

Bake, loosely covered, in 350F oven for 35 minutes. Bake uncovered for an additional 15 minutes or until heated through and bubbling. Let stand for 10 minutes before serving. Even better the next day!