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I created this recipe right before Pesach. Sounds like terrible timing, but it was actually perfect. Everyone had a hot and filling supper, something not to take for granted erev Pesach!
1 (12-oz) box oven-ready lasagna noodles (see tip)
oil, for sautéing
1 onion, chopped
1 – 1 and 1/2 pounds ground meat
2 cloves garlic, chopped, or 2 cubes Gefen Frozen Garlic
1 (28-oz) can crushed tomatoes
2 (6-oz) cans tomato paste
1 (15-oz) can Gefen Tomato Sauce
1 tablespoon sugar
1 tablespoon dried basil or 3 cubes Dorot Gardens Frozen Basil
1/2 tablespoon dried parsley
2 teaspoons salt
1/4 teaspoon black pepper
Heat oil in a very large skillet or a wide-bottomed pot. Add the chopped onion and sauté until golden, about 10 minutes. Add the chopped meat and garlic and sauté until browned, approximately five minutes. Add the crushed tomatoes, tomato paste, tomato sauce, and seasonings. Mix well and remove from heat.
Preheat oven to 350 degrees Fahrenheit. In a 9×13-inch baking pan, layer the lasagna, starting with one ladleful of sauce, then a layer of noodles. Repeat layering until the noodles are used up, ending with the sauce. Cover pan tightly and bake for an hour. Remove cover and bake another 20 minutes.
Yields 1 9×13-inch pan.
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Marinara sauce sub You say you can sub marinara sauce for the crushed tomatoes and tomato sauce.
If I put in 2 jars marinara can that sub the crushed tomatoes, tomato sauce and tomato paste?
I’m not sure of the measurement of your marinara sauce, but offhand I think it should be ok. The tomato paste makes it rich and has a thicker consistency. See if your lasagna is too dry.