Liz’s Lasagna Casserole - Carmel Condundrum

Serves 8-10

Ingredients for sauce:

2 cans (14.5 ounce) petite diced tomatoes drained 

2 large garlic cloves, grated 2 heaping teaspoons Italian seasoning

1/2 teaspoon sugar 1 can (15 ounce) tomato sauce

1 pinch oregano 1/4 cup water

1 can (12 ounce) tomato paste 5 tablespoons finely chopped red onion

1 pound hamburger meat 1/4 teaspoon fennel

Combine all ingredients in a saucepan except for the red onion, meat, and fennel in a saucepan. Add salt and pepper to taste. Bring to a simmer and then turn the heat down. 

On medium-high, heat a drizzle of olive oil in a skillet. Saute red onion for thirty seconds and then add one pound hamburger meat and fennel. Add salt and pepper to taste. Once the meat is brown, drain and add to sauce. Cover and simmer on low heat for at least thirty minutes stirring occasionally. An hour is better. Turn off the heat, uncover and allow the sauce to cool down. 

Ingredients for the casserole:

1 15 ounce container of ricotta cheese 8 ounces of grated mozzarella cheese

1 1/2 cups grated parmesan cheese 9 ounce package of oven-ready lasagna noodles

Divide the sauce into two bowls. Grease the bottom of a 9x13 inch pan. Layer noodles on bottom and then pour in one bowl of sauce. Sprinkle 3/4 cup of the parmesan cheese on top. Dollop 8 heaping tablespoons of ricotta cheese evenly across casserole. Press down to spread. Finish with one cup of mozzarella sprinkling heavier on the edges. Repeat. Cover with foil and allow to sit in the refrigerator for at least an hour. 

When ready to bake, preheat oven to 400 degrees. Bake covered for thirty minutes. Uncover and bake for fifteen more minutes, then broil for approximately two minutes. Watch to ensure the top turns slightly brown and doesn’t burn. Remove from oven and allow to stand for fifteen minutes before cutting. Serve with Caesar salad and garlic bread. Enjoy!