It took a lot to get Stephanie Smyth to reveal her secret recipe for her Fancy Pants Lasagna. But alas, CP24's senior producer decided to give it up, all in the name of Christmas spirit.
Meat sauce:
- cook 2 medium onions and 3 cloves chopped garlic in a large cast iron pot in butter on low heat until limp
- add approximately 500g of lean ground meat (sometimes I use veal, pork and spicy Italian sausage!)
- brown for 5 to 10 minutes on high heat
- add two large cans of tomatoes (I prefer diced)
- add one small can of tomato paste
- add the following spices: 1 tablespoon oregano, 1 teaspoon basil, thyme, pepper, salt
- add 1 green pepper, 3 (medium) stalks of celery, one package sliced mushrooms
- simmer tor half an hour
Cheese layer:
- 3 cups of ricotta cheese (this equals 2 x425 g containers)
- 8 oz cream cheese, room temp (1 pkg)
- 2 eggs
- 1 package spinach, cooked, drained and chopped
- 1 sweet red pepper, diced
- 1 bunch of green onions, sliced
- ½ cup of fresh basil, chopped
- Salt & pepper to taste
- Mozzarella cheese, thinly sliced OR already grated (about two packages)
- Beat ricotta, cream cheese and eggs in a mixing bowl until smooth. Stir in spinach, red pepper, green onions, basil and salt & pepper
- Cook lasagna noodles in boiling, salted water until tender, but still firm. Drain and cool under running water (only one package necessary)
Making the Lasagna
- Butter a large rectangular baking dish. Spread a thin layer of meat sauce on bottom. Cover with a layer of noodles, slightly layering the edges of the noodles.
- Top with more meat sauce, then cheese sauce and cover with slices of (or grated) mozzarella cheese
- Cover with noodles, meat sauce, cheese sauce and mozzarella cheese.
- Bake in 350 degree oven for 30 minutes, or until sauce is bubbling and browned.
- Let stand for 10 minutes before serving.
