Because of the quantity (this makes two large lasagnas) I make the sauce at home, freeze and bring to the boat. I use fresh (not dried) lasagna sheets which can be purchased in vacuum sealed pouches.
The basic sauce mixture can be stored as is prior to adding cheeses for other purposes.
Basic sauce can be used as is for a pasta sauce.
Basic sauce can be used for making chili. Recipe is listed separately.
Ingredients from Boat Pantry:
1 large can crushed tomatoes (Italian flavour is good)
1 large jar or can pasta sauce (any flavour)
1 can condensed tomato soup
Oregano and/or Italian seasoning, parsley, salt, pepper
2 tablespoons olive or cooking oil
1 lb lean ground beef
3 cloves of garlic
1 large onion
1 bell pepper (green, red, yellow or orange)
1 package of mushrooms
500 gm (1/2 lb) Mozzarella cheese
1 large container cottage cheese
fresh packaged lasagna sheets
1 medium to large sized pot
cutting board and sharp knife
9×9 pan for making lasagna
Pour oil in pot and heat.
Place ground beef in pot and stir turn down heat.
Add 3 peeled garlic cloves and salt to ground beef and continue cooking covered under low heat, stirring occasionally until ground beef is no longer pink.
Finely chop vegetables.
As garlic softens with ground beef squeeze with mixing spoon to mush garlic.
Add vegetables to ground beef and garlic mixture and stir.
Add pepper, and spices.
Simmer until vegetables are softened.
Add tomato soup, pasta sauce and canned tomatoes into pot with meat/vegetable mixture.
Turn off heat.
To Make Lasagna Sauce:
Grate mozzarella cheese into a bowl.
Stir grated mozzarella and cottage cheese into basic sauce mixture.
Mixture is now ready to store in containers or use for lasagna immediately.
To assemble a lasagna, cover the bottom of the pan with sauce and alternate sauce and lasagna sheets, building up to the top of the pan. Finish with sauce and cover generously with freshly grated Parmesan cheese.
Bake in preheated oven at 350F for 40-45 minutes until noodles are cooked and everything is bubbly.
Let sit for 10 minutes prior to cutting to serve.