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Recipe: Lasagna
Similar Categories: Lasagna
LASAGNA
Sauce:
3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic or wine vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper
Optional:
1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and
filling)
Instructions:
Brown the beef while chopping with wooded spoon in pan to ensure it is
a fine texture. Drain fat and transfer to a large pot. Sautee the
garlic and onion in 2 tbsp of olive oil until soft. Add the vegetables
(except tomatoes) and continue to sautee for about 5 minutes. Drain
the liquid and add the vegies to the beef. Add the tomatoes and
vinegar and herbs to the pot and simmer on a med-low heat for about
1/2 hour. This sauce should be very wet (like soup!). If necessary,
add some tomato juice or red wine if you like.
Further Ingredients:
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)
Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.
Bechamel Sauce:
---------------
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream;
ya right; like it matters for this recipe!)
Instructions:
Melt butter in a small sauce pan. Stir in enough flour that the
mixture starts to form a ball. Gradually stir in broth until you get a
sauce that is thickened but pourable.
Assembling the Lasagna:
-----------------------
Take a large casserole dish (11 x 14) and put 1 ladleful of tomato
sauce on the bottom of the dish to cover it. Place a layer of noodles
on the bottom, cutting or cracking them if necessary to fit. Another
layer of tomato sauce. Be generous. Another layer of noodles. Spread
entire cheese and spinach mixture evenly over the noodles. Another
layer of noodles. A generous layer of sauce. Pour bechamel sauce over
the sauce. Top with a layer of thick slices of mozzerella. Cover with
foil and refrigerate until 1 hour before. Bake covered at 350 degrees.
It doesn't hurt to place on a cookie sheet so if it overflows your
oven won't be too messy. After 45 minutes, remove the foil and bake
for another 15-25 minutes. Put a knife in the middle and feel the
knife to ensure the lasagne is hot in the middle. It should be
bubbling. Remove and let stand for 5 minutes at least. This will serve
up in perfectly uniform pieces, even with all that sauce! The noodles
absorb the liquid, that's why you need a runny sauce. Sprinkle
individual pieces with parmesan cheese (lots).
Modification:
Substitute chicken for beef and leave out the spinach. YUM!
Sauce:
3 cloves garlic, minced
1 large onion, chopped
1 lb of lean ground beef
1 28-oz. can of tomatoes (I use puree)
1/2 lb mushrooms, sliced
1/4 cup of balsamic or wine vinegar
1 tblsp sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper
Optional:
1 green pepper (or yellow and red too), diced
1 chopped zucchini
1/2 chopped egg plant
(the addition of these ingredients makes your lasagne VERY rich and
filling)
Instructions:
Brown the beef while chopping with wooded spoon in pan to ensure it is
a fine texture. Drain fat and transfer to a large pot. Sautee the
garlic and onion in 2 tbsp of olive oil until soft. Add the vegetables
(except tomatoes) and continue to sautee for about 5 minutes. Drain
the liquid and add the vegies to the beef. Add the tomatoes and
vinegar and herbs to the pot and simmer on a med-low heat for about
1/2 hour. This sauce should be very wet (like soup!). If necessary,
add some tomato juice or red wine if you like.
Further Ingredients:
1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta
1 lb of mozzarella cheese
1 lb of romano cheese
1 egg
1 pkg of frozen spinach
1 tsp oregano (dried)
Mix together in a small bowl, romano cheese, egg, oregano and spinach
until well blended.
Bechamel Sauce:
---------------
2 tbsp of butter
1-3 tbsp of flour
1/2-3/4 cup of chicken broth (I use this for less calories than cream;
ya right; like it matters for this recipe!)
Instructions:
Melt butter in a small sauce pan. Stir in enough flour that the
mixture starts to form a ball. Gradually stir in broth until you get a
sauce that is thickened but pourable.
Assembling the Lasagna:
-----------------------
Take a large casserole dish (11 x 14) and put 1 ladleful of tomato
sauce on the bottom of the dish to cover it. Place a layer of noodles
on the bottom, cutting or cracking them if necessary to fit. Another
layer of tomato sauce. Be generous. Another layer of noodles. Spread
entire cheese and spinach mixture evenly over the noodles. Another
layer of noodles. A generous layer of sauce. Pour bechamel sauce over
the sauce. Top with a layer of thick slices of mozzerella. Cover with
foil and refrigerate until 1 hour before. Bake covered at 350 degrees.
It doesn't hurt to place on a cookie sheet so if it overflows your
oven won't be too messy. After 45 minutes, remove the foil and bake
for another 15-25 minutes. Put a knife in the middle and feel the
knife to ensure the lasagne is hot in the middle. It should be
bubbling. Remove and let stand for 5 minutes at least. This will serve
up in perfectly uniform pieces, even with all that sauce! The noodles
absorb the liquid, that's why you need a runny sauce. Sprinkle
individual pieces with parmesan cheese (lots).
Modification:
Substitute chicken for beef and leave out the spinach. YUM!
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