My step father is one hell of a guy. I have known him since I was 11, and since the day he sat down to play Lego with me he has continually earned my respect through his generosity and kindness. But it is not his compassionate and warmhearted spirit that truly won me over, that prize goes to his love of cooking, and in particular his lasagna.
Over the past couple years I have started collecting family recipes, and one of the best is Everett’s Lasagna. This lasagna has changed over the years, and is mostly stored in his head, so getting the recipe out of him wasn’t easy. It came down to my mother and I questioning him until we had it all down (admittedly my mother did most of the work!). I have used the recipe twice now, and both times it was a smash hit.
In the interest of sharing good food I would like to share his recipe with you.
2 cans (28 oz/800ml) of Roma tomatoes
2 cans (150ml) of tomato paste
3 cloves of garlic – crushed
1/2 tbsp oregano
1 tbsp basil
1/2 tbsp thyme
2 cups onions – sliced
1 cup grated carrots
1 cup chopped celery
4 cups shredded mozzarella cheese
1 lb (~500g) ground lamb
Parmesan cheese (topping)
- In a large, deep fry pan, brown lamb and drain off the fat. Remove from heat and set aside.
- Fry onions and garlic in a tablespoon of olive oil until soft. Add carrot and celery, cook until soft.
- Return lamb to fry pan with other ingredients. Add tomato and tomato paste.
- Simmer with the lid on for 30 minutes.
- Boil water, and cook lasagna noodles until soft – 15 minutes or so.
- Set up lasagna dish for the oven. Rub the dish with olive oil and then layer meat mix with cheese, noodles – two layers with some meat mix on the top.
- Add the last bit of mozzarella cheese to the top and then finish off with Parmesan sprinkled on top.
- Cook uncovered for 45 minutes at 350 F (190 C).