Let's talk sauce for a minute. I know a lot of people have a secret recipe for their sauce. Mine is not secret, it just has a lot of ingredients and takes time. The plus side is that it makes a lot so you can freeze some for future meals.
First, you need to make pisto Manchego, a Spanish vegetable dish. You add some of the pisto in purée form to the sauce base. So we'll start with that.
1 large eggplant cubed
1 zucchini cubed
2 lg carrot sliced
1 large onion diced
1 large can whole stewed tomatoes
I lg can tomato sauce
3 Tbsp olive oil
Place all ingredients in a large pot and simmer until vegetables are tender. Serve with fish or just dip with French Bread.
Now for the sauce
1 lg onion and 4 stalks of celery sliced and sautéed in 1 tbsp olive oil until tender
3 cups puréed pisto Manchego
4 cloves garlic pressed
Add all above ingredients into a blender and purée. Place in sauce pot.
Add 1 jar of pre made sauce any kind you like to pot.
Add 1 tbsp Italian seasoning
2 Tspn oregano
3 bay leaves
1/4 tsp cinnamon
1 cup red wine
Simmer while preparing the following:
1 chub hot Italian sausage
1 chub mild Italian sausage
1 lb chub ground turkey or lean ground beef
Brown all meats together, when cooked I rinse the meat in a strainer to wash off the fats for cholesterol purposes. Add meat to sauce and simmer 4 hours. Sometimes I simmer it all day. This makes a full turkey roaster full of sauce. I freeze it 3 cups at a time in ziploc bags.
9 long lasagna noodles cooked. I usually cook a dozen to fill in spaces
3 cups sauce
2 cups cooked sliced mushrooms
2 cup shredded mozzarella cheese
Place first layer of noodles in 9x13 pan top with one cup sauce, 1/3 of mushrooms, 1/3 of cheese. Repeat twice more for 3 layers bake at 350 for 30 minutes.
My sons cook this for people they want to impress. I guess it's becoming a family recipe after all.