Lasagna is one of those dishes that everyone seems to love. I was kindly granted permission to post this fantastic recipe from Pershore Patty’s food blog. It is very slightly modified according to ingredients I had on hand; you can find the original here. This dish is perfect to make while entertaining because you can assemble ahead of time and put into the oven once guests arrive. Also, if you pair it with salad, it can easily feed 6 -8 adults. This recipe also holds up well to freezing, if you decide you’ve made too much to eat all at once.
1 lb ground sirloin
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
16 oz carton mushrooms
14 oz can diced tomatoes
Bunch fresh basil
1 tbsp ketchup
1 tsp Italian seasoning
1 pint grape tomatoes, pureed
1/3 cup red wine
1 tbsp Worcestershire sauce
¾ cup freshly grated Parmesan
12 oz box oven ready lasagna pasta sheets
16 oz container sour cream
1 large ripe tomato
- Heat oven to 375 degrees and butter a 9 x 13 baking dish.
- Heat oil in a 6 quart Dutch oven and add the ground sirloin. Cook through on medium high heat until browned and then push meat to one side to allow the juices to fill the bottom of the other half.
- Add the chopped onion (I put mine through the food processor) to the pan and cook for a few minutes in the juices. After a few minutes add the garlic and cook for another 2 minutes. Next, stir in the Italian seasoning and mushrooms (I also processed the mushrooms). Mix everything together and cook for another 3-4 minutes.
- Add the can of diced tomatoes, grape tomato puree, ketchup, red wine and Worcestershire sauce and stir.
- Simmer for 15 minutes, stirring occasionally and season with salt and pepper.
- Spoon a third of the sauce into the bottom of the 9 x 13 baking dish and follow with a layer of lasagna sheets. Smooth a layer of sour cream on top of the sheets and then sprinkle with salt, pepper and grated Parmesan.
- Add another layer of lasagna sheets and repeat layers twice more. Cover the top with Parmesan, sliced tomato, torn basil leaves, and finish with a drizzle of olive oil all over.
- Cover with foil and cook for 20 minutes. Remove foil and cook for another 35 minutes until the lasagna is bubbling hot.
Add some salad, red wine and friends to this lasagna, and you’ll have an awesome dinner party. Mangia!