Happy National Lasagna Day

and to celebrate we are making it homemade

That’s right, you heard it here first, readers, it is National Lasagna Day and the Alphabet Mom is sharing my world famous recipe.

Okay, family famous, not world famous, but hey, it’s the first thing my brother requests when he comes in for a visit, so that’s a little bit famous, right?

My brother, Big John. Remember me telling you last week about my son, Baby Jesus Robert Scott?

Well, Big John is the PREMIER (yes, I am screaming) Baby Jesus.

That’s right, John is the first one to walk on water in my family, followed closely by my son and then the other grandkids behind him.

Because if there is one thing that I do know, it’s that my parents are NOT the same people who raised me.

By any stretch. And for any of you “other” grandparents out there, you just go ahead and get you a mirror and look straight into it.

Because you are in the same ole’ grandparent category.

In fact, I look at my dad all the time like he has a unicorn head when it comes to anything that has to do with the grandkids. My mom, not to leave her out, is right there with him.

Scott’s side of the grandparent family? Same ole same ole (wait, is that a saying?) plain ole grandparentitis. That’s what my medical degree taught me it is.

For instance, just his weekend Robert Scott walked to the refrigerator, opened the oversized jar of pickles, took the cap off and starting drinking the pickle juice.

Straight from the jar.

Right in front of my mom.

I was horrified.

Primarily because he was drinking straight dill pickle juice and I wanted to throw up. But secondly, because if I had done that, my mom would have promptly told me to get a cup and did I know I was putting my germs in the pickle jar and now nobody else could eat a pickle because I had ruined it for everyone.

Yeah, mom, that’s a serious family debacle that all families face.

But, as you might expect, Meme simply laughed and continued doing what she was doing…not a word to the Chosen One.

Sound familiar?

Of course it does, because all you grandparents are just alike.

But I have to say that I might have had a little to do with my brother’s “somewhere walking on water status,” as well.

And I still do. Because, quite frankly, John might be 11 years younger than me, but I lean heavily on him to stand in the gap for me.

And he does.

So, that’s why, when he comes home for a visit, I take his requests and get in the kitchen.

And everybody benefits.

Hey, I practice what I teach.

And the next benefit for the whole family as requested by John? Lasagna.

And just in time for the national holiday.

So here’s a couple of things before I get started.

One, there are several steps in making homemade lasagna, so don’t let that deter you. Get up on a weekend or holiday morning and make your sauce, while you have time to listen to the Ambrosia Pandora station. It’s so worth it.

Ambrosia Pandora…think Fleetwood Mac and Hall & Oates and the next thing you know, you’ll be having your own concert right in your kitchen. And dance off.

By the way, I’m a very good dancer. Very.

Second, I’m going to share with you and teach you how to make my homemade sauce and I still can’t believe I’m doing it. But my good conscious just can’t let my readers use jar marinara for their sauce.

I’m a problem solver, after all. So, homemade sauce it is.

Years ago, before Pinterest, I was looking for a good pizza/spaghetti/lasagna sauce to use in my Italian dishes. I honestly found this one in a leaflet type magazine and made a few tweaks to it.

As a result, I have what I consider to be the best sauce you will ever taste.

Well, except the one Barefoot Contessa makes, because, well, she IS world famous and her food is amazing.

But second to her, it’s the best.

Let’s start by browning two pounds of ground beef and draining the grease, if any, off the meat. Set this aside and get ready to become the best marinara maker in the world.

To start the sauce, you will heat a fourth of a cup of good olive oil and add to that a purple onion that has been finely chopped. Nobody wants to bite into a big onion berg (kin to the iceberg).

Cook the onions until they are translucent and clear about 5-7 minutes and add 2 tsp minced garlic.

About that. My late mother-in-law, and one of the best cooks I’ve ever known, Elsie Ophelia Justice, would die if she knew I wasn’t mincing my own garlic, but I got to tell you, the jar minced garlic is so easy!

And since we aren’t trying to ward off the vampires, just get you a jar of minced garlic in the produce section and be done with that.

Sorry, Grammy.

Now, garlic only takes 1-2 minutes to cook with your onions, so watch it carefully, because it will burn on you quick.

Now get ready for the base of the sauce.

Puree. Puree is a little thicker than tomato sauce and not quite as thick as tomato paste. And I love it.

To your onions you want to add a 28-ounce can of puree and a cup of water. I usually just fill my can up about half way, so I’m sure to get all the puree out, but if that intimidates you, just put about a cup of water into your sauce.

Now, a good Cajun cook will argue me that the holy trinity in the kitchen is the combination of onion, bell pepper and celery. Here’s what I consider to be the holy trinity:

Basil, sugar, salt and pepper.

I could lick it…the combination is my absolute favorite of flavors with everything I cook.

So to our sauce we will add 3 tablespoons of basil, 4 tablespoons of sugar, 1 teaspoon of salt and 1 teaspoon of pepper.

I wish you could smell my kitchen right now.

I will probably write this over and over on this blog, and I’m going to say it today, as well. Cooking is not an exact science. Meaning?

Meaning…if you like more basil…add it. If you don’t like your sauce as sweet (then we can’t be friends), then cut back on the sugar.

It’s your palette and everyone’s is different. But this sauce is a no-fail recipe that you can use as the base for your spaghetti (just add ground beef, which we are about to do), chicken and spaghetti (which I will make for you in an upcoming post) or as your pizza sauce.

Next, just add your ground beef and let it simmer until you are ready to assemble the lasagna. Obviously, the longer the better, and sometimes I have all day to let it simmer and sometimes I get right to the assembly.

It’s going to be delicious either way.

Incidentally, this recipe, doubles, triples and quadruples very easy. Know how I know? Because that’s how much I make when I’m cooking!

It’s the guts of your lasagna, that’s what.

You will need a box of lasagna noodles (I buy the oven ready, I have no time to boil or make homemade with a pasta machine), a 32-ounce Ricotta cheese, 2 eggs and a package of sliced mozzarella cheese.

And off we go. I get everything ready at fingertip access and start layering.

Next, in a small bowl, mix the Ricotta cheese, the two eggs and whisk until smooth. Secret ingredient? Add 2-3 tablespoons of whipping cream and whisk until it’s smooth and smoother.

You heard it here first.

Next, layer your Ricotta cheese mixture over the mozzarella.

Then start over, sauce, noodles, mozzarella and Ricotta. This will be enough ingredients for two layers.

I top the Ricotta cheese with meat sauce and into the oven at 350 for about an hour.

About five minutes before I’m ready to take it out, I sprinkle some Parmesan cheese on the top and put it back in and let it melt.

Barefoot Contessa may be asking us to guest on her show…that would be the best part.

That’s a lie…the best part is I think I made my brother happy.

What do you think?