"Mama Bear's" Lasagne

Jaymin loved my lasagna, and he would often ask me to make "That dish with the fat noodles & cheese".  My Lasagna is a process, I never start it the day I'm going to serve it.  I always make the meat sauce the day before and then assemble it the day I will be serving it.  Always remember to bake it covered for half of the time and uncovered for the rest of the duration.  Allow your lasagna to sit for about 15-20 minutes before serving it.  As it cools, it will be easier to cut and hold its shape.
MAMA BEAR'S LASAGNA
Slow Cooker Meat Sauce
1 lb. ground beef
1 lb. ground pork
1 medium onion, chopped fine
     (or 1/2 c. dried minced onions)
2 (6 oz.) cans tomato paste
2 (28 oz.) cans diced tomatoes, with juice
2 (8 oz.) cans tomato sauce
5 garlic cloves, pressed
2 bay leaves
4 tsp. dried oregano
4 tsp. dried basil
1 tsp. dried thyme
1-1/2 tsp. salt
1/4 c. brown sugar
1 c. Parmesan cheese, grated

Ricotta Cheese Filling
15 oz. ricotta cheese (or 2-1/4 cups)
2-1/2 c. Parmesan cheese
1/2 c. fresh basil (chopped)
     (or 1-1/2 tsp. Italian seasonings & oregano)
1 large egg
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

6 c. cheese (3 cups per layer)
12 lasagna noodles (6 per layer)
Picture
Over the years I have come to make my meat sauce differently. Now I prepare it the day before in a crock-pot and allow it to slow cook. We like the taste of the sauce better, when it slow cooks for several hours.
Instructions - Slow Cooker Meat Sauce
  • The day before you want to serve your lasagna, prepare your meat sauce. 
  • Start by placing the canned diced tomatoes, tomato sauce, tomato paste, dried onions, garlic, salt, pepper, onion and garlic powder. 
  • Brown your meat in a skillet, drain off any excess fat.  
  • Add the meat to the contents of the crock-pot.
  • Cook on low for 6-8 hours. 
  • Just before your meat sauce is done cooking, add the Parmesan cheese.
  • Turn off the crock-pot, allow it to cool and then refrigerate your meat sauce, until it can be used tomorrow when assembling your lasagna.

Instructions for Ricotta Filling
  • In a mixing bowl, combine ricotta cheese with egg, parsley and/or basil, salt, pepper, onion & garlic powders.
  • Mix well, then add your Parmesan cheese and set aside.

Instructions - To Assemble
  • Bring a large pot of lightly salted water to a boil.
  • Cook 12-lasagna noodles in boiling water for 8 to 10 minutes.
  • Drain noodles, and rinse with cold water.  Set aside.
  • Preheat oven to 375 degrees F.
  • To assemble, lightly oil the bottom of a 11x14 baking dish.
  • Spread 1-1/2 cups of meat sauce in the bottom of the baking dish. 
  • Arrange 6 noodles lengthwise over meat sauce.
  • Lightly cover the noodles with more meat sauce.
  • Divide your ricotta cheese mixture in half.
  • Using one half of the cheese mixture, take small spoonfuls of the ricotta cheese mixture and arrange it over the meat sauce.
  • Top with three cups of mozzarella cheese.
  • Repeat the process for the second layer.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake covered for 25 minutes.
  • Remove foil, and bake an additional 35 minutes.
  • Cool for 15 minutes before serving.

Cooking w/ Baby Bears