Good Old Lasagna

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A mix of cheeses, tomato sauce and ground pork are layered together in this comfort food classic; good old lasagna. What sets this casserole apart is its size; this recipe rendition calls for a 9×9-inch baking dish, which means it’s perfect for smaller families. Serve this lasagna with your favorite salad or vegetable for a well-rounded, comforting meal.

Good Old Lasagna
Yield: Serves 4; makes a 9×9-inch lasagna

1 tablespoon olive oil
1 small red onion, finely diced
2 cloves of garlic, minced
1/2 pound ground pork
Kosher salt
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1, 14.5 ounce can crushed tomatoes
1/4 cup lightly packed fresh basil, torn
Nonstick cooking spray
1, 9 ounce box oven-ready lasagna noodles
8 ounces (about 1 cup) whole milk ricotta
1 pound (about 4 cups) whole milk mozzarella cheese, shredded
2 ounces (about 1/4 cup) freshly grated parmesan

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1) Preheat the olive oil in large sauté pan over medium-high heat. Once it is hot, add the red onion and sauté until almost tender, about 5 minutes. Add the garlic and continue to sauté until it becomes fragrant, about 1 minute. Next, add the ground pork, 1 teaspoon of salt, a few grinds of black pepper, the crushed red pepper flakes and dried oregano, and cook until the pork is no longer pink, about 5 minutes. Pour in the crushed tomatoes and torn basil and cook until the sauce thickens and reduces slightly, about 4 minutes. Remove form the heat.

2) Preheat an oven to 350 degrees F and spray a 9×9-inch baking dish with nonstick cooking spray.

3) Start by spreading a few tablespoons of the sauce onto the bottom of the baking dish, then top with two lasagna noodles. Spread a few tablespoons of the ricotta all over the noodles, another layer of tomato sauce and then a good sprinkle of mozzarella. Repeat this process until all of the sauce, noodles and cheeses are used and you have reached the top of the baking dish. Finish by sprinkling the top with parmesan.

4) Cover the assembled lasagna with aluminum foil and bake until the noodles are soft and the sauce is bubbly, about 25 minutes. Remove the foil and return the lasagna to the oven to brown the top, about 10 minutes more. Cut into four pieces and serve.

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