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Ultimate Lasagna

Canadian Living Magazine has a new cookbook out called “Canadian Living: The Ultimate Cookbook” and I’m so tempted to buy it because it’s geared towards Canadians of course and includes some classics like Nanaimo bars and butter tarts. It has more Asian inspired recipes rather than Mexican which are more common in cookbooks from the States. I love Mexican and Tex-Mex but the ingredients are harder to find and I’m so intimidated by trying to buy fresh peppers. I’m just so clueless and I’m not a fan of spicy food. Anyway, instead of making an impulse buy I collected some of the recipes from the cookbook that are available online in order to try them beforehand. If they’re great then I can justify buying the whole book. I had a craving for lasagna so Steve was nice enough to make it while I took Miss M. on her very first play date. The play date and the lasagna both went very well! It takes a lot of work to make a lasagna from scratch but everything came together simply and it was very yummy! I would definitely make this again.

I think the next recipe we’ll try is Kung Pao Chicken (cooled down a bit). 🙂


Ultimate Lasagna

Prep time 45 minutes Total time 3 hours Portion size 12 servings

12 lasagna noodles
1 tub (475 g) extra-smooth ricotta cheese
1 cup (250 mL) grated parmesan cheese
1 egg
1/2 cup (125 mL) chopped fresh basil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
4-1/2 cups (1.125 L) shredded mozzarella cheese
Tomato Meat Sauce:
2 tbsp (30 mL) olive oil
2 onions, diced
1 rib celery, diced
1 carrot, diced
4 cloves garlic, minced
2 cans (each 156 mL) tomato paste
675 g lean ground beef
2 cans (each 796 mL) diced tomatoes
1 cup (250 mL) red or white wine
2 bay leaves
2 tsp (10 mL) dried oregano
1 tsp (5 mL) salt
3/4 tsp (4 mL) pepper

Tomato Meat Sauce: In Dutch oven, heat oil over medium heat; cook onions, celery, carrot and garlic, stirring occasionally,until softened, about 5 minutes.Stir in tomato paste. Add beef; cook,breaking up with spoon, until no longer pink, about 5 minutes. Add tomatoes,wine, bay leaves, oregano, salt and pepper; reduce heat and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Discard bay leaves.
Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.

Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain; lay noodles, without touching, in single layer on tea towel. Stir together ricotta, Parmesan cheese, egg, basil, garlic, salt and pepper. Set aside 1 1/2 cups of the meat sauce. In 13- x 9-inch (3 L) baking dish, spread one-third of the remaining meat sauce. Arrange 3 noodles over top; sprinkle with 1 1/2 cups of the mozzarella cheese. Top with half of the remaining meat sauce, 3 noodles, ricotta mixture, 3 noodles, remaining meat sauce, then 3 noodles. Top with reserved meat sauce, then remaining mozzarella cheese.

Make-ahead: Cover with plasticwrap and refrigerate for up to 3 days. Unwrap before baking.
Cover with foil. Bake in 375F (190 C) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil; let stand for 30 minutes before serving.

Nutritional Information per serving: about cal 551, pro 35g, total fat 30g sat. fat 16g, carb 36g, dietary fibre 5g, sugar 10g, chol 92mg, sodium 1,065mg, potassium 868mg, %RDI: calcium 47, iron 36, vit A 36, vit C 43, folate 33


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

2 responses »

  1. thehomemakerslife

    Congrats! This looks great 🙂

  2. That looks ultimate alright!


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