This is a pretty good lasagna recipe. I buy oven-ready lasagna noodles to save a little time. Make sure that you top the lasagna noodles with sauce or else it will be dry.
Made it a 2nd time, and did this for layering:
1) pasta, 1/2 ricotta, 1/2 mozzarella, and then 1/3 tomato sauce
2) pasta, 1/2 ricotta, 1/2 mozzarella, and then 1/3 tomato sauce
3) pasta, 1/3 tomato sauce and sprinkle with parmesan cheese
Note- when baking in oven, put 9x13pan over another baking pan because it might bubble over in the oven.
American Lasagna (~from allrecipes.com)
Ingredients
·
1 1/2 pounds lean ground beef
·
1 onion, chopped
·
2 cloves garlic, minced
·
1 tablespoon chopped fresh basil
·
1 teaspoon dried oregano
·
2 tablespoons brown sugar
·
1 1/2 teaspoons salt
·
1 (29 ounce) can diced tomatoes
·
2 (6 ounce) cans tomato paste
·
12 dry lasagna noodles
·
2 eggs, beaten
·
1 pint part-skim ricotta cheese
·
1/2 cup grated Parmesan cheese
·
2 tablespoons dried parsley
·
1 teaspoon salt
·
1 pound mozzarella cheese, shredded
·
2 tablespoons grated Parmesan cheese
Directions
1.
In a skillet over medium heat, brown ground beef, onion and
garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2
teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes,
stirring occasionally.
2.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot
of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8
minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese,
parsley and 1 teaspoon salt.
4.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch
baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella
cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce.
Sprinkle additional Parmesan cheese over the top.
5.
Bake in the preheated oven 30 minutes. Let stand 10 minutes
before serving.
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