INGREDIENTS
1/3 cup
extra virgin olive oil
1/2 tsp
finely chopped parsley
1/2 tsp
finely chopped oregano
1/2 tsp
finely chopped rosemary
1 tbsp
finely chopped basil
1/4 tsp
crushed dried red pepper
1 clove
garlic, minced
1/4 tsp
kosher salt (or to taste and for some reason we always add a little more)
fresh ground black pepper
1 tbsp
Olive Oil
1
Medium Onion, Chopped fine (I used 3/4)
6
Medium Cloves of garlic, minced or pressed
1 lb
meat loaf mix or 1/3 each ground veal, pork and beef chuck (We sometimes do that or we prefer 1/2 pound sweet Italian sausage and 1/2 pound ground turkey)
1/2 tsp
Salt
1/2 tsp
fresh ground black pepper
1/4 cup
Heavy Cream
1 can
Pureed Tomatoes (28 oz)
1 can
Diced Tomatoes, drained (28 oz)
15 oz
Whole Milk Ricotta (We use Part Skim)
2 1/2 oz
Parmesan Cheese ( We use 1 1/2 cups fresh parm)
1/2 cup
Fresh Basil, Chopped (We use a little less than 1/2 cup)
1
Large Egg, lightly beaten
1/2 tsp
Salt
1/2 tsp
Fresh ground black pepper
12
Lasagna noodles (no boil, but we have boil so we just use those)
1 lb
Whole-Milk Mozzarella Cheese, shredded (That’s about 4 cups, but we use 5. Hahaha I know it’s not healthy, but I like it cheesy on top)