Lasagna

Medium

45 minutes to 1 Hour

1- A box of store-bought lasagna, or prepare your own homemade version

2- Garlic, roughly 5 to 6 cloves

3 – A handful of fresh basil

4- Olive oil, preferably the highest quality available, 1 tablespoon

5 – Onion [¼ cup, chopped]

6 – Shredded Mozzarella Cheese, 1 package

7 – Shredded Italian Cheese, 1 package

8 – Two one-pound packages of ground beef

9 – Pepper (1/4 teaspoon)

10 – Adobo [1 teaspoon] [Available in the spice section of the supermarket.]

11 – Oregano (1/2 teaspoon)

12 – Brown sugar [1/2 teaspoon]

13 – One can of tomato puree

14 – Add a pinch of salt

I’ve been making this dish for 35 years—it’s my mom’s recipe, and it’s the best lasagna I’ve ever had. Start by cooking ground beef in a deep pan with olive oil, onion, garlic, and basil. While it cooks, season with adobo, pepper, and oregano. Once browned, stir in tomato puree and brown sugar, then let it simmer for 30 to 45 minutes. Meanwhile, boil pasta in salted water with a splash of olive oil for 7 to 10 minutes, keeping it al dente, then drain. To assemble, spread beef sauce on the bottom of a baking dish, then layer pasta, beef (saving some for the top), and cheese (saving some for the top). Repeat until you have 3 or 4 pasta layers. Top with the remaining beef and cheese, cover with foil, and bake at 350°F for 45 minutes (or 30, depending on the oven). Uncover and bake for another 10 minutes until lightly browned. Slice into squares and serve. Enjoy!