Lasagna Food Foundation Style
- 1-2 packages Jovial lasagna noodles
- 2 Tbsp extra virgin olive oil (EVOO)
- 1 tub ricotta cheese
- 1 package whole milk mozzarella cheese grated
- 1-2 eggs
- 1/4 cup parmesan cheese
- fresh basil in chiffonade or chopped in thin strips
- fresh nutmeg to grate
- 1/4 tsp sea salt
- 2 cups spaghetti sauce
- Basic Spaghetti Sauce
- 1 large can chopped tomatoes
- * optional 1 pound Italian sausage
- 2 carrots, 2 celery stalks, 1 onion
- 3 cloves garlic minced
- 1 cup bone broth, water or red wine
- 1 tsp oregano
- 1 tsp sea salt
- Make sure the sauce is ready for your dish ahead of time
- For the sauce, heat up some olive oil but do not let it burn!
- Begin by sautéing the onion, carrot and celery chopped very small
- Add the can of tomatoes, the broth, and the garlic
- Lower the heat and simmer for up to an hour on low
- Cook the sausage separately (if using)
- Turn off the heat to the sauce and blend if you do not like chunks of veggies
- Add the sausage to the sauce after blending
- Boil the noodles per instructions on the box
- While boiling mix 2 eggs into the ricotta cheese
- Sprinkle in 1/8 tsp nutmeg and 1/4 tsp sea salt
- Blend in the basil chopped very fine
- Grate the mozzarella cheese and mix with the grated parmesan
- Rub the bottom of the casserole dish with olive oil
- Layer the noodles first, then top with the ricotta mixture
- Spread the sauce around and then sprinkle a layer of cheese
- Continue to layer and finish the top layer with cheese
- Bake covered with aluminum foil at 350 for 45min-1hr
- Uncover for the last 10 minutes if you like a brown crusty cheese top
- Let cool for 10 minutes before serving