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Friday, December 7, 2012


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
2 eggs
1/4 c. milk or half-and-half

For lasagna:
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.

For lasagna:
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.


Anonymous said...

Do you par boil your pasta or prepare the lasagna with dry noodles? Looking forward to making this for my family.

sulynweaver said...

I usually use the no-boil pasta. I have made it with regular pasta and just made sure to add a little more water to the tomato sauce. Enjoy!