Lasagna - without ricotta
The Tomato
According to Wikipedia the tomato is the edible berry of the plant Solanum Lycopersicon, commonly known as the tomato
plant. The species originated in western South America, Mexico, and Central
America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English
word tomato derives. Its domestication and use as a cultivated food may have originated with
the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish
conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after
their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants
known as the Columbian Exchange. From there, the tomato was introduced to other parts of the
European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked,
and in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as
berries—they are commonly used culinarily as a vegetable ingredient or side dish.
Numerous varieties of the tomato plant are widely grown in temperate climates across the world,
with greenhouses allowing to produce tomatoes throughout all seasons of the year.
A San Marzano tomato is a variety of plum tomato originating from the Campania region in Italy. It is
known for its flavor and quality as a canning tomato. San Marzano production is protected by a
European protected designation of origin certification.
Compared to the Roma tomato, San Marzano tomatoes are thinner and more pointed. The flesh is much
thicker with fewer seeds, and the taste is stronger, sweeter, and less acidic.
The San Marzano vines are an indeterminate type and have a somewhat longer season than other paste
tomato varieties, making them particularly suitable for warmer climates. As is typical of heirloom plants,
San Marzano is an open-pollinated variety that breeds true from generation to generation, making seed
saving practical for the home gardener or farmer.
Servings: 8 servings
Ingredients:
Sauce:
1 tablespoon olive oil
1 pound hamburger
1 large onion, diced
1 28 ounce can San Marzano whole tomatoes
1 8 ounce can tomato sauce
1 ounce tomato paste
3 garlic cloves, diced
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon white pepper
1 teaspoon granulated sugar
Creamy cheese mixture ingredients:
1 8 ounce block of cream cheese, softened
1 cup sour cream
1 cup shredded parmesan cheese
1 teaspoon Italian seasoning
Other ingredients:
2 cups shredded mozzarella cheese
2 cups shredded, 6 Italian cheeses
1 package, 9 ounces, oven ready lasagna noodles
Sauce can be made the day before and kept in an airtight container in refrigerator.
In a large skillet, brown hamburger with white pepper. Meanwhile, add tomatoes to a mixing bowl. Squish tomatoes with your hands and remove any remaining stems. Drain hamburger and set aside. In the same skillet add oil and onion. Sauté for 4 minutes. Add garlic cloves, stir until fragrant. Add tomato paste. Cook for 3 minutes. Mix in tomatoes, tomato sauce, meat and all remaining seasonings, including bay leaves and sugar. Simmer for 20 minutes. Don’t forget to remove the bay leaves before assembling.
While sauce is simmering, add ingredients for creamy cheese sauce to a mixing bowl and mix well.
Preheat oven to 350 degrees. Spray 9” x 12” baking dish so bottom layer does not stick. Put just a little meat sauce on the bottom, and layer noodles, then cheese (rotating shredded cheese flavors). Repeat: meat sauce, noodles, cheese, for 4 or 5 layers. NOTE: instead of shredded cheese in a middle layer, spread or dollop the cream cheese mixture. Add shredded cheese on top of lasagna. Cover with foil. Bake for 20 – 25 minutes or until the top layer of cheese is melted. Let rest for 15 minutes before serving.
Variations:
Substitute ricotta cheese for creamy cheese mixture
Substitute traditional noodles for oven ready noodles