Lasagna, what's not to love? All that cheesy, garlicky, meaty, gooey goodness makes a girl swoon. I started with the recipe on the back of the pasta box, but have made it my own with homemade sauce and a few adjustments to the cheese component. You could use the sauce on pasta for a family dinner.
For meat sauce:
1 lb. ground beef
1 medium onion, diced
2 medium garlic cloves, diced
2 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/2 t. dried basil
1/4 t. crushed red pepper flakes
6 oz. tomato paste
1/4 c. red wine
2 qts. canned tomatoes (2 - 28 oz. cans can substitute)
1/2 c. water
For cheese sauce:
15 oz. part skim ricotta
1/2 c. Parmiggiano-Reggiano
8 oz. mozzarella, shredded
1/4 c. milk or half-and-half
1 lb. lasagna pasta
4 oz. mozzarella, shredded
For meat sauce:
1. In a large sauce pan, brown ground beef with onion, garlic, salt and pepper.
2. When meat has browned, stir in tomato paste, oregano, basil, crushed red pepper and mix thoroughly into meat. Add wine and stir to loosen brown bits.
3. Add tomatoes and water. Bring to a boil, then cover partly and simmer 45 minutes.
1. Combine ricotta, Parmiggiano-Reggiano, mozzarella, eggs, and milk for cheese sauce.
2. In a 9 x 13 pan, spread 1 1/3 c. sauce in pan evenly.
3. Cover with 1 layer of lasagna pasta, 1/3 cheese sauce, and 1 1/3 c. sauce. Repeat two more times.
4. Cover with last layer of pasta, tomato sauce, and reserved mozzarella.
5. Bake at 375 degrees for 45 minutes covered, and an additional 5 minutes uncovered for a chewy cheese layer.
6. Or skip step 5 and refrigerate or freeze until ready to bake, following the directions in step 5.