HOMEMADE MEAT LASAGNA
Ingredients:
Meat Sauce
1 small onion diced
3 cloves garlic minced
2 lbs lean ground beef
1 tbsp oregano
1 28 oz can crushed tomatoes
1 small can of tomato paste (1/4 cup)
2 tbsp brown sugar
1.5 cups stock (beef, chicken, or veg stock)
2 x bay leaves
Lasagna
2 cups shredded mozzarella
2 cups shredded cheddar
2 cups grated parm
1 container ricotta (mixed with 1 egg)
Thinly sliced sweet potato/butternut squash/zucchini or lasagna noodles
Directions
In a Dutch oven, cook beef in a little bit of olive oil over medium-high heat until cooked through.
Remove beef (and drain all liquid from pot).
In the same pot, add a tbsp olive oil and sautée onion, garlic, and oregano over medium heat for a few mins until translucent.
Add beef back in the pot, crushed tomatoes, tomato paste, stock, sugar, and a bay leaf.
Bring to a boil, cover, and simmer on low for 2 hrs (stirring every 30 mins).
*if using squash/sweet potato or zucchini noodles - lay them out and salt them first. Wait about 15 mins. This will bring moisture to the surface. Wipe off any excess water.Preheat oven to 400F - in a 9 x 13 baking dish put a thin layer of tomato sauce
Top with the lasagna noodle of choice then 1/2 of ricotta mixture,
Sprinkle 1/2 of mozzarella and cheddar.
Repeat until the last layer which should be all your cheeses including parm.
Bake 30-40 mins until crispy!