How to Make - A Perfect Lasagna - My Favorite Lasagna Recipe - Italian Meast Lasagna Recipe

How to Make - A Perfect Lasagna - My Favorite Lasagna Recipe - Cooking from Scratch
Recipe Link: https://www.collardvalleycooks.com/be...
Welcome to Collard Valley Cooks! Have you wished you could make your Lasagna taste like Mama made it? You can do it!
Featured Recipe out of our Vol. 2 Cookbook:
Italian Meats Lasagna
SAUCE:
3 TBSP. FRESH PARSLEY, WASHED & CHOPPED.
1/2 MEDIUM ONION, CHOPPED.
2 TSP. ROSEMARY, GROUND.
1/2 LB. ITALIAN SAUSAGE
4 OZ. PROSCIUTTO SLICED
28 OZ. CAN CRUSHED TOMATOES
14.5 OZ. CAN PETITE DICED TOMATOES
1 CUP RED WINE
2 GARLIC CLOVES, PRESSED.
Brown Italian sausage and prosciutto in a skillet. Sautee’ onion, parsley and rosemary for 5 minutes. Add wine. Cook 3 minutes-medium/high heat. Add both cans of tomatoes. Simmer 20 minutes. Add pressed garlic right before you take off heat. Cook pasta per package directions (al dente). Do not use no boil pasta. Add 1 tsp. salt to water while boiling! FRESH MOZZARELLA, GRATED. FRESH PARMESAN, GRATED. Spray a 13 x 9 baking dish with cooking spray. Layer: Sauce/Noodles/parmesan/mozzarella until all is in pan. Bake at 350 degrees until bubbly. Serve with garlic bread. Serves 8-10

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On May 18, 2017, as I reflected on my battle with cancer, I realized I hadn’t taught my daughters how to cook. Concerned that if the cancer returned, I wouldn’t leave them with essential kitchen skills, I decided to record my favorite recipes on video.

I jumped out of my recliner, filmed my first tutorial that day, and posted it on Facebook the next day. The overwhelming response led me to create a Facebook page, a website, and a YouTube channel. Encouraged by my viewers, my husband and I compiled a cookbook, which I hope brings joy to both new and experienced cooks. Thank you for supporting Collard Valley Cooks!

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