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Uncle Bill’s Marvelous Lasagna

The first time I tasted Uncle Bill’s lasagna was at a family reunion, and it was nothing short of a revelation. Forget the dry, bland lasagnas I’d suffered through at potlucks – this was a symphony of flavors, a textural masterpiece with a rich, savory sauce and perfectly melted cheese. I remember sneaking back for a third helping, promising myself I’d get the recipe someday. Years later, I finally did, and now I’m sharing this family treasure with you.

Recipe Overview

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 20
Yield: One 10″ x 14″ Lasagna
Dietary Type: Not specified

Ingredients

4 tablespoons extra virgin olive oil, divided
1 lb lean ground beef
2 medium onions, chopped small
4 cloves garlic, finely chopped
6 large celery ribs, chopped small
2 large sweet red peppers, seeded and diced
2 large green peppers, seeded and diced
1 lb fresh button mushrooms, sliced
2 medium zucchini, chopped small (do not peel)
4 large carrots, peeled and grated
48 fluid ounces canned plum tomatoes, include liquid
28 fluid ounces canned tomato sauce
3 tablespoons finely chopped fresh parsley
3 teaspoons dried oregano
3 teaspoons dried basil or 4 tablespoons of finely chopped fresh basil
6 large dried bay leaves
1 teaspoon white pepper
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground allspice
1 cup dry red wine
16 ounces frozen spinach, thawed and chopped coarse
2 cups cottage cheese or 2 cups ricotta cheese
2 tablespoons extra virgin olive oil
1 large egg, beaten
1 cup grated parmesan cheese, divided
8 whole ondine delverde lasagna sheets or 8 whole fresh lasagna sheets
2 cups grated mozzarella cheese
Optional: 1/2 cup grated Emmentaler Swiss cheese

Equipment Needed

Large frying pan
Large cooking pot
Mixing bowl
10″ x 14″ x 2″ deep, heavy duty aluminum foil baking dish
Aluminum foil

Instructions

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the 1 lb of ground beef and fry until cooked, about 6 to 8 minutes, breaking it up with a spoon.
Drain off any fat from the cooked beef and discard. This step prevents the lasagna from becoming greasy.
Add the remaining 3 tablespoons of olive oil to the frying pan, then add the 2 chopped medium onions and 4 finely chopped cloves of garlic. Sauté for 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
Add the 6 chopped large celery ribs, 2 diced large green peppers, and 2 diced large red peppers to the pan. Then add the 1 lb of sliced mushrooms and 2 chopped medium zucchini. Sauté until the vegetables are softened, about 3 minutes, stirring occasionally.
Add the 4 peeled and grated large carrots, cover the pan, and cook until the carrots are limp, about 4 minutes. The steam will help soften the carrots.
Transfer this vegetable mixture to a large cooking pot. This provides ample space for simmering the sauce.
Add the 48 fluid ounces of canned plum tomatoes (including the liquid), 28 fluid ounces of canned tomato sauce, 3 tablespoons of fresh parsley, 3 teaspoons of dried oregano, 3 teaspoons of dried basil, 6 bay leaves, 1 teaspoon of white pepper, 1/4 teaspoon of hot red pepper flakes, and 1/2 teaspoon of ground allspice to the pot. Heat to a boil over medium-high heat.
Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally. Simmering allows the flavors to meld together beautifully.
Blend in 1 cup of dry red wine and continue to simmer for another 15 minutes, stirring occasionally. The wine adds depth and richness to the sauce.
Prepare the Filling: Squeeze the excess water from 16 ounces of thawed spinach and discard the water. Thoroughly removing excess moisture is crucial to prevent a watery lasagna.
Chop the spinach small.
In a mixing bowl, combine the chopped spinach, 2 cups of cottage cheese (or ricotta cheese), 2 tablespoons of olive oil, 1 beaten large egg, and 1/4 cup of grated parmesan cheese. Mix well and set aside.
Assemble the Lasagna: Preheat the oven to 450 degrees F (232 degrees C).
Use a 10″ x 14″ x 2″ deep, heavy-duty aluminum foil baking dish.
Layer about 1/2″ of the prepared sauce over the bottom of the dish. This base layer prevents the lasagna sheets from sticking.
Place enough lasagna sheets (either 8 whole ondine delverde lasagna sheets or 8 whole fresh lasagna sheets) to cover the sauce, and press lightly into the sauce. Ensure the sheets slightly overlap, as they will shrink during baking.
Layer another 1/2″ of prepared sauce over the lasagna sheets.
Place another layer of lasagna sheets over the sauce and press lightly into the sauce.
Add the prepared spinach filling and level it evenly across the lasagna sheets.
Place another layer of lasagna sheets over the spinach filling and press lightly.
Add another layer of lasagna sheets.
Layer another 1/2″ of prepared sauce over the lasagna sheets.
Place another layer of lasagna sheets and press lightly into the sauce.
Add the remaining sauce over the lasagna sheets and level it.
Sprinkle the top generously with 2 cups of grated mozzarella cheese.
Sprinkle the remaining 1/4 cup of grated parmesan cheese over the mozzarella.
If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over the top.
Cover the baking dish tightly with aluminum foil, being careful not to let the foil touch the lasagna. This prevents the cheese from sticking to the foil.
Bake in the preheated 450 F (232 degrees C) oven for 20 minutes.
Reduce the heat to 425 degrees F (220 degrees C).
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
Remove from the oven, cover loosely, and let it sit to set for about 5 minutes before cutting. This allows the lasagna to firm up, making it easier to serve.
Cut into pieces and serve hot.

Expert Tips & Tricks

To avoid a soggy lasagna, make sure to squeeze as much water as possible from the thawed spinach. You can even use a clean kitchen towel to press out the excess moisture.
If you prefer a smoother sauce, you can use an immersion blender to lightly puree the sauce after simmering. Be careful not to over-blend, as you still want some texture.
For a richer flavor, consider using a combination of ground beef and ground Italian sausage.
To make ahead, assemble the lasagna up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.
If the top is browning too quickly, loosely tent it with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve Uncle Bill’s Marvelous Lasagna hot, straight from the oven. A sprinkle of fresh parsley adds a nice touch of color. It pairs perfectly with a simple green salad and crusty bread.

To store leftovers, let the lasagna cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions for up to 2 months.

To reheat, thaw the lasagna in the refrigerator overnight. Reheat in the oven at 350 degrees F (175 degrees C) until heated through, or microwave individual portions.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	226.6 kcal	N/A
Calories from Fat	108 g	48%
Total Fat	12.1 g	18%
Saturated Fat	4.7 g	23%
Cholesterol	41.7 mg	13%
Sodium	589.8 mg	24%
Total Carbohydrate	14.2 g	4%
Dietary Fiber	3.8 g	15%
Sugars	7 g	N/A
Protein	15.4 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the ground beef with crumbled plant-based ground meat alternative, or use an equal amount of sautéed vegetables like mushrooms, eggplant, and bell peppers.
Gluten-Free: Use gluten-free lasagna sheets.
Dairy-Free: Substitute the cottage cheese or ricotta cheese with a plant-based ricotta alternative. Use a dairy-free mozzarella cheese.
Spicy: Add more hot red pepper flakes to the sauce, or use a pinch of cayenne pepper.
Seasonal: Add roasted butternut squash or pumpkin puree to the sauce in the fall for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use dried lasagna noodles instead of fresh or no-boil?
A: Yes, but you’ll need to cook them according to package directions before assembling the lasagna. Be careful not to overcook them, as they will continue to cook in the oven.

Q: Can I make this lasagna ahead of time and freeze it?
A: Absolutely! Assemble the lasagna, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw completely in the refrigerator before baking.

Q: What can I substitute for cottage cheese?
A: Ricotta cheese is a great substitute. Some people even use a mixture of cream cheese and sour cream.

Q: How do I prevent the lasagna from drying out while baking?
A: Make sure to cover the lasagna tightly with aluminum foil during the first part of baking. This will trap moisture and prevent the top from drying out.

Q: Can I use a different type of cheese on top?
A: Certainly! Provolone, asiago, or a blend of Italian cheeses would all be delicious.

Final Thoughts

Uncle Bill’s Marvelous Lasagna is more than just a recipe; it’s a taste of home, a warm hug on a plate. Don’t be intimidated by the ingredient list – each step is simple, and the result is well worth the effort. Gather your family, pour a glass of red wine, and enjoy this incredible dish. I encourage you to try it and share your creations, and modifications – there’s always room to add your own special touch!

Uncle Bill’s Marvelous Lasagna Recipe