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Everyone's Favorite Lasagne




Source of Recipe


Marla


List of Ingredients




Everyone's Favorite Lasagne
serves 6 to 8


1/4 cup olive oil

1 pound lean ground beef

1/2 cup chopped onion

2 garlic cloves, crushed

2 cans (28ounces each) Italian style plum tomatoes, drained

1 can (8ounces) tomato sauce

1 can (6ounces) tomato paste

1 teaspoon dried basil

1/2 teaspoon oregano

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper

15 plain or spinach lasagne noodles

1 container (15 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped Italian flat leaf parsley

1 egg beaten

1 pound mozzarella cheese, sliced thin or shredded




Recipe



Heat the olive oil in a large wide saucepan, add the ground beef, onion, and garlic. Sauté, stirring, over

medium heat until the meat is browned, about 10 minutes.Add the tomatoes, tomato sauce, tomato

paste, basil, and oregano. Cook, stirring occasionally, over medium low heat until sauce is cooked

down and thickened, about 1 1/2 to 2 hours. There should be about 4 cups of sauce. Season with salt

and pepper.

Cook the lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12

minutes, drain. Let noodles set in cool bowl of water until ready to use.

Beat the ricotta, Parmesan cheese, parsley, and egg together, set aside.

Heat oven to 350 degrees. select a 9x13 shallow baking dish. Add about 1/2 cup of the tomato sauce

to the bottom of the dish. Lift noodle from the water individually and blot dry on paper towels. Arrange

slightly overlapping layer of 5 noodles on the bottom of the dish.

Dot the noodle with half of the ricotta mixture, add about a third of the remaining sauce and arrange a

layer of a third of the mozzarella slices on top. Arrange a second layer of 5 overlapping noodles. Dot

with remaining ricotta, half of the remaining sauce, and half of the mozzarella.

Top with 5 remaining noodles, overlapping, add remaining sauce and layer of remaining mozzarella.

Bake until cheese is melted and mixture is bubbly, about 50 minutes.

Let stand at least 15 minutes before serving.


If made a day or two ahead let cool to room temperature, cover with plastic wrap and refrigerate. To

reheat cover with foil and bake in 325 degree oven 25 minutes, uncover and bake at 350 degrees until

browned and bubbly and lasagne is cooked through.