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lasagna


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 pounds ground beef
5 cups basic red sauce, recipe follows
1 (15 oz) container ricotta
2 large eggs
1 cup grated parmesan
1 pound grated mozzarella
1/2 tsp essence, recipe follows
1/2 tsp salt salt
2 tsp chopped fresh parsley
1 tsp dried basil
1/4 tsp ground black pepper
12 dried (uncooked) lasagna noodles
basic red sauce:
2 (28 oz) cans whole peeled tomatoes
2 tablespoons olive oil
1-1/2 cups chopped yellow onions
1 tsp minced garlic
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp ground black pepper
2 (15 oz) cans tomato sauce
3 tbsp tomato paste
2 cups water
1 tsp sugar
essence:
2-1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme



preheat the oven to 375f. in a large saucepan add the ground beef and brown over medium heat. season with salt, pepper, and essence. add the tomato sauce and simmer for 10 minutes.


in a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated parmesan, 1/2 cup grated mozzarella, the essence, salt, parsley, basil, and black pepper.


spread 1 cup of the tomato sauce in the bottom of a 3 qt casserole. lay 3 lasagna noodles lengthwise down the dish. the noodles should not touch one another. spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. sprinkle 1 cup of the mozzarella evenly over the ricotta. repeat with the remaining ingredients for a total for 4 layers of noodles. sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce and top with the remaining 1/2 cup of parmesan.


cover the casserole tightly with aluminum foil and bake for 1 hour. remove casserole from oven and remove aluminum foil. return to the oven and bake uncovered for 10 minutes.


place the tomatoes in a large bowl and squeeze to break into small pieces. set aside.


in a heavy 5 qt pot, heat the olive oil over medium heat. add the onions, garlic, salt, basil, oregano, and black pepper and cook, stirring, until soft (5 minutes). add the tomato sauce, tomato paste, water, sugar, and reserved crushed tomatoes, stir well, and bring to a simmer. lower the heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally.


remove from heat and use as needed.


Pairs Well With


Notes

the first more difficult recipe i attempted. it was a definite success and i still make it 'till this day.

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