Last Sunday, I worked on a meat lasagna recipe. There are lots of good recipes for lasagna out there, but it’s important to me to make it my own.

At my winery, I usually serve appetizers. In addition, I want to create a special order menu for events by appointment. I have a birthday party appointment later this week and I am excited to debut the latest menu item.

Della Terra Farm’s Meat Lasagna
1-1/2 lb. lean ground beef
1/2 lb. mild Italian sausage
1 large onion, diced (about 1-1/2 cups)
2 large carrots, diced (about 3/4 of a cup)
2 ribs celery, diced (about 3/4 of a cup)
1 tsp. salt
1/2 tsp. pepper
3 garlic cloves, minced
1/2 c. fresh parsley, chopped, divided
1/4 c. fresh oregano, chopped
1/4 c. fresh basil, chopped
28-oz. can San Marzano whole tomatoes, crushed by hand
12-oz. can tomato paste
2 c. Della Terra Farm’s Sweet Ruby Red wine
12 oz. ricotta cheese
12 oz. goat cheese
2 pasture-raised eggs, beaten
1/2 tsp. pepper
1/2 c. Parmesan cheese, grated
1 lb. mozzarella cheese, grated, divided
12-15 lasagna noodles
1/2 c. prepared basil pesto

Brown the ground beef and Italian sausage. Add onions, carrots, celery, salt and pepper. Cook until the onions are translucent. Add the garlic and cook for a few minutes.

Then add 1/4 c. parsley and the rest of the herbs, canned tomatoes and paste. I prefer to buy whole tomatoes and crush them by hand myself. A higher quality tomato is canned whole, while lesser ones are canned crushed. Add wine, reduce heat, cover and simmer on low for 1 hour.

Cook noodles in water. I always add salt and a drizzle of olive oil to the water. When the noodles are tender, but not quite done, drain them and cover with cold water. The cold water stops the cooking process, keeps them from sticking and makes them easier to handle. Just give each noodle a little shake before using it.

Combine ricotta, goat cheese, eggs, pepper, remaining parsley, grated Parmesan and half the mozzarella in a large bowl.

Prepare a large casserole dish with cooking spray. Spread a small amount of meat sauce in the bottom of the dish. Then layer 1/3 of the noodles on the bottom, half the meat sauce and dollops of half the cheese mixture. Repeat. End by layering the last of the noodles, spreading the pesto and finishing the top with the remaining mozzarella cheese.

Bake covered in a 375-degree oven for 40 minutes. Remove cover and bake an additional 15-20 minutes or until the top is lightly brown and the sides are bubbly.

That lasagna took time to prepare, but with the first bite, I knew I had a masterpiece.