Garden Fresh Spahgetti Sauce

Lasagna

I figured instead of just showing you the sauce, I'd show you what I always make with it !

Ingredients: 1/2 pound ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced 2 (6 oz) cans tomato paste 2 (8 oz) cans tomato sauce 1 cup water 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1 bay leaf 3 pounds fresh tomatoes, blanched and skins removed and then seeded and chopped or 2 large cans whole tomatoes chopped

Directions: Brown beef and then drain off extra liquid. Add onions and garlic to the pan and continue to cook several minutes until the onions are tender. In a large saucepan or kettle, add the beef mixture and all the remaining ingredients. Heat to boiling stirring ocassionally, and then reduce to a low simmer. Simmer and stir for two hours on low heat. Make sure you remove the bay leaf before using. Makes 2 quarts

Lasagna

Ingredients: 1 (1 pound) package lasagna noodles, cooked to package directions and drained 1 large (1 pound 8 oz) container small curd cottage cheese, or substitute ramano cheese 4 cups mozareela cheese, shredded (or an italian cheese blend) 1 cup grated parmessan cheese half of Spahgetti sauce recipe above

Directions: Heat oven to 350°F and lightly grease a 13 x 9 inch pan. Spread a thin layer of sauce on the bottom of the pan and then one layer of lasagna noodles. Spread a layer of cottage (or ramano) cheese on top of the noodles. Sprinkle a layer of mozarella and then parmessan. Then repeat these layers 3 or four times depending on depth of pan, always ending with cheese on top. Leave room at the top so the sauce doesn't boil over. Bake for one hour and then let sit for 10-15 minutes for the sauce to thicken. I always make 2 pans of lasagna and freeze one ! Also, lasagna always tastes better reheated. I make it a day ahead and then refrigerate it over night. To reheat, let it warm to room temperature for about an hour and then bake for 50 minutes at 350°F.

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