HOMEMADE SAUCE FOR LASAGNA RECIPES

Steps:

• Preheat oven to 375°F. For the Meat Sauce, brown beef in large skillet. Remove meat from skillet and drain; set aside. Heat oil in same skillet on medium heat. Add onion, Seasoning, sugar, garlic powder and salt (if desired); cook and stir 5 to 10 minutes until onions are softened.
• Stir in crushed tomatoes, diced tomatoes, tomato paste and Parmesan cheese. Bring to boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat. Return beef to skillet and stir into sauce. Set aside.
• Meanwhile, for the Lasagna, mix ricotta, 1 1/2 cups of the mozzarella, 1/4 cup of the Parmesan cheese, eggs, Seasoning, salt (if desired) and pepper in a large bowl.
• Spread 1 1/2 cups of the sauce in bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of sauce. Repeat layers two more times, ending with a layer of pasta and remaining sauce. Spray one side of a large sheet of foil with no stick cooking spray. Cover lasagna with foil, sprayed-side down.
• Bake 35 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Increase oven temperature to 475°F. Bake 15 minutes longer, or until cheese is lightly browned. Let stand 15 minutes before serving.

Steps:

• In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.