Lasagne



Print Recipe   Email Recipe

Serves 12

Ingredients:

  • 1 pound of ground beef
  • 1/2 cup of chopped onions
  • 2 cloves of garlic chopped
  • 1 (28 ounce) can of crushed tomatoes
  • 2 (8 ounce) cans of tomato sauce
  • 2 (6 ounce) cans of tomato paste
  • 1/2 Cup of Water
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon ground pepper
  • 23 ounces of ricotta cheese.
  • 1 egg
  • 1 pound shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 12 lasagna sheets

To Cook:

Start with the following in a pot:

  • 1 pound (450 g) of ground beef
  • 1/2 cup (120 mL) of chopped onions
  • 2 cloves of garlic chopped
  • Brown the ground beef, onions and garlic in a potuntil they start to cook.
  • It takes about 6 to 9 minutes to brown the meat.

Add the following:
  • 1 (28 ounce) (784 g) can of crushed tomatoes
  • 2 (8 ounce) (230 g) cans of tomato sauce
  • 2 (6 ounce) (168 g) cans of tomato paste
  • 1/2 (120 mL) cup of water
  • Gently stir this into the cooking meat.
Add the following:
  • 2 tablespoons (30 mL) white sugar.
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) Italian Seasoning
  • 1/2 teaspoon (2.5 mL) ground pepper
  • Gently stir these seasonings into the sauce.
  • Cover the pot and let the meat sauce simmer.
  • Simmer on low heat for 1 hour and 30 minutes

Soak 12 lasagna sheets.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Mix the following:
  • 1 egg
  • 23 ounces (644 g) of ricotta cheese.

Now we start building the lasagna layers.
  • Use a 9×13 inch baking pan.
  • Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
  • Remove your lasagna strips from the water:
  • Lay 6 sheets across the layer of sauce.
  • Spread half of the ricotta cheese mixture over the layer of noodles.
  • Spread 1/2 of the mozzarella cheese over the ricotta layer.
  • Sprinkle half of the Parmesan cheese over the mozzarella layer
  • Spread 2 cups (480 mL) of meat sauce over the cheese layer
  • Lay down the next layer of sheets
  • Spread the remaining ricotta mixture over sheets
  • Spread the mozzarella and Parmesan cheeses, saving some cheese for the top of the lasagna
  • Put the last layer of meat sauce on the cheeses
  • Sprinkle the remaining cheese on top.
  • Cover with foil
  • Bake in preheated oven at 350 F (177 C) for 25 minutes
  • Remove foil and bake uncovered for another 25 minutes.



More Main Course Recipes

 

Main Navigation

  • © Copyright 2012