Yesterday I posted about the noodless lasagna I made over the weekend. In this post I’ll take you through the procedure. That way, you can try my recipe, vary it, or use your own. This is a variation on my grandmother’s old recipe. Ingredients – Meat Sauce 1 pound ground beef, veal, or venison (I used venison this time) 1 medium onion, chopped 3 large stalks celery, chopped 1 cup (more is fine) finely chopped mushrooms 3 cloves of garlic, crushed & chopped 1 large can (28oz) crushed tomatoes 2 small cans tomato sauce 1 small can tomato paste 1 tbsp Italian seasoning 2 tsp marjoram 1/2 cup fresh parsley, chopped 1/2 cup fresh basil, chopped 1/2 cup fresh oregano, chopped 1 tbsp sea salt (or as desired) 1 tsp finely ground black pepper (or as desired) 1/2 cup water, or as needed — less is better, but enough so you can simmer without scorching – Meat & Cheese Filling 1 pound sweet Italian sausage 1/2 small to medium onion, chopped 1-2 clove of garlic, crushed & chopped 1/2 tsp fennel seeds 1/2 cup chopped fresh basil 1-2 tsp sea salt 1/4 tsp black pepper 2 packages (salad size) of…
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