Lasagna
Adapted From: Southern Food
Ingredients
8 ounce Lasagna Noodles
2 Tbs Salt
16 ounce Ricotta Cheese (low fat)
8 ounce Mozzarella Cheese (sliced)
1/3 cup Parmesan Cheese
1/2 cup Onion (finely chopped)
2 clove Garlic (minced)
4 Tbs Olive Oil
1 pound Ground Beef
28 ounce Tomatoes (1 large can)
6 ounce Tomato Paste (1 can)
2 tsp Salt
1 pinch Cayenne Pepper
1 tsp Sugar
1/4 tsp Basil
1 Bay Leaf
2 cup Water
Directions
Sauce:
Saute onion and garlic in 2 Tbs of Olive Oil until onions are soft.
Add ground beef and brown, breaking up lumps as you go.
Pour off excess fat.
Add remaining sauce ingredients: tomatoes, tomato paste, 2 tsp salt, cayenne pepper, sugar, basil, bay leaf, and water.
Stir well.
Simmer slowly, uncovered for 1 hour.
Noodles:
Cook lasagna noodles in boiling water with 2 Tbs salt for about 25 minutes, or until tender; stir frequently to prevent sticking.
Drain.
Add 1 Tbs olive oil to coat the noodles
Lasagna:
Preheat oven to 325°.
Arange 1/3 of lasagna noodles in shallow 2 1/2 quart baking dish.
Top with 1/3 of the ricotta cheese.
Top with 1/3 of the mozarella cheese.
Top with 1/3 of the meat sauce.
Top with 1/3 of the parmesan cheese.
Repeat layers 3 times.
Bake uncovered at 325° for 45 minutes
Katie Dishes - One Thumb Up
I really enjoy this recipe. Although a bit tedious, it is a delicious home option for lasagna.
Just a word of warning, watch the seasonings and measurements of cheese carefully. I have made this a number of times; some have turned out awesome, and others have turned out bland. Be sure to taste the sauce and adjust as necessary, and don't overdo the cheese no matter how much you like cheese. Too much cheese can drown out the flavors in the sauce.
Pictured is a bit of an adjustment to this recipe. I bumped up the sauce by about half and I doubled the noodles. Then, when putting together, I did every other layer as described; and every other layer with sauteed italian sausage and sliced pepperoni, a little sauce, and a little shredded motzarella (just enough to hold it together). It was AMAZING!
Another tip I picked up on the food network - layer the lasagna noodles in opposing directions every other layer. (e.g. first layer the long way in the pan, second layer the short way, etc.) It really makes for a more stable lasagne slice upon completion.
