Lasagna is awesome. There's no ifs, ands, or buts about it. It takes a wee bit of work, sure. So worth it, though. I encourage you to use grass fed beef. It really makes a huge difference, both in flavor and in the way we treat the enviornment. More about that soon.
Cover bottom of lasagna pan with sauce. Add lasagna noodles (check package to see if you need to pre-cook). Add a layer of beef, then a layer of cheese, cover with sauce and a new layer of pasta. Repeat the process twice more, so you have three layers of goodness. Cover top layer of pasta with more sauce, then top that with the remaining mozzarella & parmesan cheese.
Cover lasagna pan with foil. Poke a few tiny holes in the foil with a knife. This will allow some steam to escape, and help prevent the foil from sticking to the top layer of cheese (a sad sad sad thing). Move to a 375 degree oven, and bake for 45 minutes. Remove foil, and broil an additional 10 minutes, or until cheese is golden brown.
Let cool for at least 20 minutes. Seriously. After all this work and time, you're going to be tempted to dig right in. Don't do it buddy. Everything will fall apart if you do. Give it time to cool a bit and settle. Life will be better that way. It always is.
2 lbs. Ground Beef, 15-20 % fat content
6 Cloves Garlic, smashed
32 oz Ricotta Cheese
2 Cups Mozzarella Cheese, shredded
1 Cup Parmigiano Reggiano, shredded
1 Egg
2 Tablespoons Italian Seasoning
1/2 Teaspoon Nutmeg (optional)
64 oz Tomato Sauce, homemade or your favorite
Lasagna Noodles
6 Cloves Garlic, smashed
32 oz Ricotta Cheese
2 Cups Mozzarella Cheese, shredded
1 Cup Parmigiano Reggiano, shredded
1 Egg
2 Tablespoons Italian Seasoning
1/2 Teaspoon Nutmeg (optional)
64 oz Tomato Sauce, homemade or your favorite
Lasagna Noodles
Begin by mixing all the ricotta cheese and half of the other cheeses in a bowl. Add egg, 1 tablespoon Italian seasoning, nutmeg, salt, and half the garlic. Set aside.
Season ground beef with salt, pepper, and the remaining Italian seasoning & garlic. In a large pan, lightly brown the beef. While browning, break the beef up into small bits. This will get easier as the meat cooks. The whole process should take about 4 minutes. Don't worry if all the beef isn't brown- it's best not to overcook it. Drain fat, and stir in about 1/4 of the tomato sauce.
Cover bottom of lasagna pan with sauce. Add lasagna noodles (check package to see if you need to pre-cook). Add a layer of beef, then a layer of cheese, cover with sauce and a new layer of pasta. Repeat the process twice more, so you have three layers of goodness. Cover top layer of pasta with more sauce, then top that with the remaining mozzarella & parmesan cheese.
Cover lasagna pan with foil. Poke a few tiny holes in the foil with a knife. This will allow some steam to escape, and help prevent the foil from sticking to the top layer of cheese (a sad sad sad thing). Move to a 375 degree oven, and bake for 45 minutes. Remove foil, and broil an additional 10 minutes, or until cheese is golden brown.
Let cool for at least 20 minutes. Seriously. After all this work and time, you're going to be tempted to dig right in. Don't do it buddy. Everything will fall apart if you do. Give it time to cool a bit and settle. Life will be better that way. It always is.
2 comments:
My forever favorite.;)
My kids really like this dish known as Beef Lasagna. They used to deliver it from outside but after getting this recipe, I will surely make it for them at my home. Thanks
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