Lasagne
Recipe: Lasagne
From: a friend of my mom's
Serves: 8-12
2 lb. ground beef (see note)
1 large onion, chopped
2 cloves garlic, minced
2 small cans tomato paste
1 small can tomato sauce
1-2 Tbsp. mixed Italian herbs (or basil and oregano)
2 Tbsp. minced parsley
1 tsp. salt
1/2 tsp. pepper
red wine (optional)
1 lb. lasagne noodles
1 lb. grated mozzarella or jack cheese
4 oz. grated Parmesan
2-3 c. ricotta or cottage cheese (see note)
Brown the hamburger with the onion and garlic in a large deep skillet and pour off excess fat. Add tomato paste and equal water (you can substitute 1 canful of red wine for 1 canful of water, if you like), tomato sauce, and seasonings. Simmer 1 hour and let cool.
Cook lasagne noodles 15 min. in salted water.
Heat oven to 350°. Fill 2 baking pans, one 9 x 9 and one 9 x 13 with 2 or 3 layers, ending with sauce and Parmesan (see note). Bake for 30-40 minutes, until hot through and cheese on top is browning.
Notes:
The ricotta or cottage cheese is hard to spread out evenly; you have to sort of sprinkle it in by hand. A blend of the two, about 3 c. total, is good, and I like to mix two packages of frozen chopped spinach (thawed and squeezed dry) in with it. Gives the dish more color and a little extra vegetable.
Starting from the bottom, I layer: ricotta/spinach, mozzarella, noodles, sauce, Parmesan, noodles, ricotta/spinach, mozzarella, noodles, sauce, Parmesan.
1 lb. of noodles will be more than enough, but that allows you to have some that tear or break or otherwise get mangled and not be skimping.
This freezes quite well; let it thaw completely before baking. It's also a good potluck dish. Bake at home and reheat on arrival. I like to bake covered with foil so it doesn't dry out, maybe removing the foil for the last 5-10 minutes.
I generally make this with ground turkey, perking it up with some turkey Italian sausage if I have any on hand.
From: a friend of my mom's
Serves: 8-12
2 lb. ground beef (see note)
1 large onion, chopped
2 cloves garlic, minced
2 small cans tomato paste
1 small can tomato sauce
1-2 Tbsp. mixed Italian herbs (or basil and oregano)
2 Tbsp. minced parsley
1 tsp. salt
1/2 tsp. pepper
red wine (optional)
1 lb. lasagne noodles
1 lb. grated mozzarella or jack cheese
4 oz. grated Parmesan
2-3 c. ricotta or cottage cheese (see note)
Brown the hamburger with the onion and garlic in a large deep skillet and pour off excess fat. Add tomato paste and equal water (you can substitute 1 canful of red wine for 1 canful of water, if you like), tomato sauce, and seasonings. Simmer 1 hour and let cool.
Cook lasagne noodles 15 min. in salted water.
Heat oven to 350°. Fill 2 baking pans, one 9 x 9 and one 9 x 13 with 2 or 3 layers, ending with sauce and Parmesan (see note). Bake for 30-40 minutes, until hot through and cheese on top is browning.
Notes:
The ricotta or cottage cheese is hard to spread out evenly; you have to sort of sprinkle it in by hand. A blend of the two, about 3 c. total, is good, and I like to mix two packages of frozen chopped spinach (thawed and squeezed dry) in with it. Gives the dish more color and a little extra vegetable.
Starting from the bottom, I layer: ricotta/spinach, mozzarella, noodles, sauce, Parmesan, noodles, ricotta/spinach, mozzarella, noodles, sauce, Parmesan.
1 lb. of noodles will be more than enough, but that allows you to have some that tear or break or otherwise get mangled and not be skimping.
This freezes quite well; let it thaw completely before baking. It's also a good potluck dish. Bake at home and reheat on arrival. I like to bake covered with foil so it doesn't dry out, maybe removing the foil for the last 5-10 minutes.
I generally make this with ground turkey, perking it up with some turkey Italian sausage if I have any on hand.