To the Lowe family, farming is not just a career or way of life but a family legacy passed down through the generations. The Lowe family has been farming in the same community for 219 years. About 10 miles out of Bowling Green in the small town of Smiths Grove, father and son Kenneth and Joe Lowe own and operate their family’s 8th generation cattle farm, Oak Hollow Farm.

When it comes to meal time, the Lowes believe in quality, fresh ingredients. This lasagna recipe is a Lowe family favorite. After a long, hard day on the farm you might find them gathered around the kitchen table enjoying Theresa's Oak Hollow Lasagna - a classic comfort food made with delicious Kentucky Cattlemen's Ground Beef and a whole lot of love. ​

MEET THE LOWES

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Farm Family Recipe
​Theresa Lowe, Warren County

Ingredients

• 2 pounds Kentucky Cattlemen’s Ground Beef
• 1 cup chopped yellow onion (1 onion)
• 1 cup finely chopped carrots
• 1 cup chopped mushrooms
• 2 garlic cloves, minced
• One 28-ounce can crushed tomatoes in tomato puree
• One 6-ounce can tomato paste
• 1 tablespoon kosher salt, plus a pinch
• 1 ½ teaspoon freshly ground black pepper
• 2 tablespoons Italian seasoning
• 1 teaspoons crushed red pepper flakes
• 1 bay leaf
• 2 tablespoons olive oil
• 1/2 pound lasagna noodles
• 1 cup reserved pasta water, if needed
• 3 cups ricotta cheese
• 1/2 cup grated Parmesan, plus 1/2 cup for sprinkling
• 2 extra-large eggs, lightly beaten
​• 1 pound fresh mozzarella, thinly sliced

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat a large skillet over medium heat. Add the ground beef, 2 teaspoons salt, ¾ teaspoon pepper and 1 tablespoon Italian seasoning. Cook for approximately 8 minutes until beef is no longer pink. Remove beef from skillet and drain excess fat. In same skillet, add 2 tablespoons olive oil, carrots, onion, mushrooms, 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon Italian seasoning. Cook for 5 to 10 minutes over medium heat, until vegetables are softened. Add the garlic and cook for 1 more minute. Add the tomato paste and stir to combine. Add the tomatoes, meat, 1 teaspoon red pepper flakes and bay leaf. Simmer, uncovered, over medium-low heat, for 20 to 25 minutes. Remove bay leaf before assembling lasagna.
3. Cook the pasta according to package directions. Drain and set aside. (Reserve pasta water to add small amount to meat sauce to reach desired consistency.)
4. In a medium bowl, combine the ricotta, 1/2 cup of Parmesan, eggs, pinch of salt, and 1/4 teaspoon pepper. Set aside.
5. Ladle 1/3 of the sauce into a 15x10x2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, 1/3 the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, 1/3 mozzarella, ricotta, and remaining sauce. Sprinkle with 1/2 cup of Parmesan and the remaining 1/3 mozzarella. Bake for 45-55 minutes, until the sauce is bubbling and cheese is lightly browned.

Oak Hollow Lasagna - Kentucky Cattlemen's Beef from Kentucky Cattlemen's Beef on Vimeo.

Now for the best part... Enjoy!

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