Thursday, July 21, 2011

My Mom's Lasagna Recipe



My Mom's Lasagna
Serves 6


Ingredients
 - 8 ounces of lasagna noodles
 - 2 tablespoons of Salt for cooking water
 - 1 tablespoon of Olive Oil
 - 16 ounces Low Fat Ricotta cheese
 - 8 ounces sliced Mozzarella cheese
 - Sauce, below
 - 1/3 cup grated Parmesan cheese

 Sauce
 - 1/2 cup finely chopped onion
 - 2 cloves of garlic, minced
 - 3 tablespoons of olive oil 
 - 1 pound ground chuck or round
 - 1 large can (28 ounces) tomatoes
 - 2 teaspoons of Salt
 - 1 can (6 ounces) tomato paste
 - 2 teaspoons of salt
 - 1 pinch of cayenne pepper
 - 1 teaspoon of sugar
 - 1/4 teaspoon dried basil
 - 2 bay leaves
 - 2 cups of water


Preparation
Start sauce about 30 to 45 minutes in advance. 
Saute onion and garlic in olive oil until onions are soft.
Add ground beef and brown.
Pour off excess fat. Add remaining ingredients. Stir Well.
Simmer Slowly, uncovered for about an hour. 
Cook noodles in boiling, salted water (as directed on the package.)
Stir the noodles frequently to prevent sticking.
Drain; add 1 tablespoon of olive oil. Arrange noodles in a shallow 2 1/2 quart baking dish.
Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce and Parmesan cheese. 
Bake, uncovered, at 325 degrees for 45 minutes. 

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