| Sauté onion and garlic in olive oil until
translucent. Do not brown garlic or it will turn bitter. Add remaining ingredients and simmer for 3-5 hours, adding bottled
water as necessary and stirring occasionally to prevent scorching. Your sauce will
cook down and intensify in flavor to the most delicious marinara ever!
When sauce is finished, boil enough water to cook the
lasagna noodles. Make sure to salt the water and add a touch of olive oil to flavor
and prevent sticking. Cook noodles until al dente. It is important not to
overcook the noodles. They will continue to cook in the oven. Drain.
You can layer your lasagna in whatever sized square
ovenproof glass dish you prefer.
Begin building your lasagna with a layer
of noodles on the bottom of the dish. Then alternate with:
Yves ground round
marinara sauce
parmesan
mozzarella
Add another layer of noodles and then repeat the above
combination for the next layer. Add another layer of noodles, etc., until you reach
the top of the baking dish. Finish off with mozzarella cheese only.
Bake in 375 degree oven until cheese is well
melted. Then add a sprinkling of parmesan and continue baking until cheese is hot
and bubbly. Remove from oven and let cool a few minutes before cutting.
Serve with a big green, vinegarette-tossed romaine salad
and your favorite garlic bread or (for superlow fat) try this excellent Sourdough sampler
straight from San Francisco!)
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A nice glass of Chianti is the perfect accompaniment!
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