Lasagna is a basic dish, filling if not exactly cheap. It’s also versatile – you can mess about with it at will, pretty much. This one is made with ground beef, but you could make it with sausage or without meat entirely (just add more cheese). Here, the sauce is bottled, but you can make your own. And so on.
Ingredients:
- Two jars of your favorite pasta sauce
- Olive oil
- One pound ground beef
- Salt, pepper
- One diced onion
- One pound ricotta cheese
- One egg
- One pound mozzarella cheese
- ½ pound Parmesan
- About 12 lasagna noodles
Instructions:
(1) Boil
noodles to al détente, then drain and set aside
(2) Meanwhile,
cook the onion in olive oil. When it’s
soft, add the beef. If you prefer, just cook the beef and add onion powder
while it’s cooking. Feel free to add some basil or thyme in here if you like.
Once the beef is cooked, scoop out most of the fat. Don’t take it all – you want
some flavor. Add a little more olive oil at this point, and some salt and
pepper.
(3) Stir
the pasta sauce into the meat and heat to simmer. Lower heat and set aside.
(4) Preheat
oven to 375.
(5) In
a big enough bowl, mix the ricotta cheese with the Parm and with the egg. Stir
well. Set aside.
(6) Grease
a 9X12 pan with olive oil. You can use a throw-away aluminum pan and I
recommended this HIGHLY.
(7) Ladle
one cup of sauce into the pan and spread evenly. Layer one row of noodles onto
the sauce.
(8) Put
some of the ricotta mix, some sauce, and some of the mozzarella cheese into the
noodles.
(9) Layer
a second layer of noodles, repeat step 8. Do this until you’re out of noodles,
and put whatever is left of all ingredients onto top, with mozzarella on the
very top.
(10)
Cover with aluminum foil.
(11)
Bake at 375 for about 30 minutes. Remove
aluminum foil and bake for another 10 minutes, or until sauce is bubbling and
cheese is beginning to brown.
(12)
Let sit for about five minutes before
eating.
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