What's for Dinner Tonight? - Lasagna

Many years ago, I decided I was going to make lasagna for dinner. His reaction was priceless. He said that I was not Italian, so I did not know how to make it right. As if being Italian was a prerequisite to accomplish this task. The recipe I use is a combination of a few that I have come across and is really very simple. Not only was he willing to admit that it was very good, but I have had other guests say it was one of the best they have had. I hope that you and your family enjoy this too!

Lasagna

1 box lasagna noodles (I use oven ready)
2 pounds ground beef (or 1 pound each ground beef and sweet Italian sausage)
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 teaspoon minced garlic
2 - 24-ounce tomato basil pasta sauce (not chunky)
15 ounces ricotta cheese
2 cups shredded mozzarella - divided
1/2 cup shredded parmesan - divided
2 eggs, beaten
1/4 cup fresh parsley, chopped (or 2 tablespoons dry)

  1. Brown the ground beef with the onions and peppers, drain grease. Add the sauce and simmer for 20 to 30 minutes. Let cool for about 30 minutes. 
  2. Mix ricotta, 1 cup mozzarella, 1/4 cup parmesan, beaten eggs, and parsley in a bowl until blended.
  3. Preheat oven to 350.℉. Grease lasagna dish.
  4. Spread 1 cup of the sauce mixture on the bottom of the pan. Layer noodles over sauce, spread generous amount of sauce over noodles, and top with about 1/2 of the cheese mixture. Layer more noodles, sauce and the remainder of the cheese mixture. Top with another layer of the noodles and put the remaining sauce on top. Top with the remaining 1 cup of mozzarella and 1/4 cup of parmesan. (If you like more cheese, you can add a bit more)
  5. Cover tightly with aluminum foil that has been sprayed with cooking spray.
  6. Bake for 45 minutes. Remove foil and bake another 15 minutes. If you make this ahead and it has been refrigerated, remove from refrigerator about 20 minutes before baking, and increase first baking time to 1 hour.
  7. Let stand for 15 minutes before cutting.


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