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Gess
Posted March 05, 2006 03:33 PM
My Lasagna
1-1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 T. Brown sugar
1-1/2 salt
1 (29oz) can of diced tomatoes with garlic, basil, and oregano
3 (6oz) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated parmesan
2 T. dried parsley
1 t. salt
1 pound mozzarella cheese, shredded (I use extra and sometimes add other kinds of cheeses)
2 T. grated parmesan
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in brown sugar, 1-1/2 t. salt, tomatoes, and paste. Simmer for 20-45 minutes stirring occasionally.
Preheat ove to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes. Lay noodles flat and blot dry.
In a medium bowl, mix together eggs, ricotta, parmesan, parsley, ans salt.
Layer 1/3 noodles on bottom of a greased 13x9 baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 mozzarella cheese and 1/3 of sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with additional parmesan on top. (I also add extra mozzerella.) Bake in oven 30 minutes. Let stand 10 minutes before serving.
Posted March 05, 2006 03:33 PM
My Lasagna
1-1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 T. Brown sugar
1-1/2 salt
1 (29oz) can of diced tomatoes with garlic, basil, and oregano
3 (6oz) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated parmesan
2 T. dried parsley
1 t. salt
1 pound mozzarella cheese, shredded (I use extra and sometimes add other kinds of cheeses)
2 T. grated parmesan
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in brown sugar, 1-1/2 t. salt, tomatoes, and paste. Simmer for 20-45 minutes stirring occasionally.
Preheat ove to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes. Lay noodles flat and blot dry.
In a medium bowl, mix together eggs, ricotta, parmesan, parsley, ans salt.
Layer 1/3 noodles on bottom of a greased 13x9 baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 mozzarella cheese and 1/3 of sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with additional parmesan on top. (I also add extra mozzerella.) Bake in oven 30 minutes. Let stand 10 minutes before serving.