Tuesday, November 24, 2009

Jennifer's Lasagna Recipe

3/4 pound ground beef
1 cup chopped onion
2 cloves garlic minced
1 7 1/2 oz can of tomatoes cut up
1 8 oz can of tomato sauce
1 6 oz can tomato paste
2 tsp dried basil/crushed
1 tsp dried oregano/crushed
1/2 tsp salt
1/2 tsp pepper
5 oz cooked or oven ready lasagna noodles
(enough noodles to cover pan in two layers)
1 beaten egg
2 cups ricotta or cottage cheese
1/2 cup grated parmesan or romano
1 tbsp dried parsley flakes
8 oz mozzarella grated

Oven @ 375 degrees

Brown hamburger, onion and garlic, add tomatoes, tomato sauce, paste, and spices. Heat to bubbly. Mix remaining ingredients together (except the noodles obviously)

Layers will go as such
1st noodles
2nd 1/2 of ricotta mixture
3rd 1/2 of meat mixture
4th 1/2 mozzarella
REPEAT layers again

Cook for 30 minutes uncovered

Some serving ideas:
An obvious choice is garlic bread but we have found that orange juice and Lasagna go very well together.

This is easy to double and throw one in the freezer for another time. No more effort and a quick dinner later.

You could also triple the sauce and freeze it for spaghetti later.

This lasagna reheats well if you use a pampered chef stone because it wont burn on the edges.

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