I am going to share the lasagne recipe, but before I do that, I need to share a few building blocks and add them to my recipe caché.
This is a pretty straight forward recipe that you can use on just about anything. I use it with pasta (no brainer- see Spaghetti and Meatballs), eggs (purgatory), toast (because I like it that way) and I have even added some chicken stock and called it tomato soup.
Trust me, you are going to love this and need this.
makes about 2 quarts (8 cups)
For the Marinara
2 Tablespoons Extra-Virgin olive oil
1 large yellow onion, chopped
3 medium cloves garlic, roughly chopped
2 medium celery stalks, roughly chopped
2 medium carrots, peeled and roughly chopped
1 (32-ounce) cans San Marzano crushed tomatoes
1 (32-ounce) cans San Marzano whole tomatoes
1 dried bay leaf
Kosher salt and freshly ground black pepper to taste
In a large dutch oven or heavy-bottom stock pot, heat the oil over medium-high heat. Add the onions with a pinch of kosher salt and sauté until soft and translucent, about 8-10 minutes. Add the garlic, celery, and carrots and sauté for another 8-10 minutes. Reduce the heat to medium-low and add the tomatoes and bay leaf. Partially cover and cook, stirring occasionally, until the vegetables are soft and completely cooked through, about 1 1/2 to 2 hours. Remove from the heat and allow the sauce to cool slightly. Once cool, remove the bay leaf. Using a hand held immersion blender or a food processor, blend the sauce until smooth. Sauce can be covered and refrigerated for up to a week or stored in a freezer-safe container for up to 4 months.
Source: The Galley Gourmet