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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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I have a confession to make-I don't like lasagna (bad experience as a child)...that is, until I ate this! My friend made this for my boys one evening for dinner and they both asked for 3rd helpings, so I decided to break down and make it myself for the 3 lasagna-loving males in my household. And do you know what? I found out that I actually liked this-well, actually, I love it! The original recipe came out of my MOPS cookbook, but I tweaked it somewhat and have been so pleased with the results. Enjoy! Ingredients:
1 lb ground beef or 1 lb italian sausage, out of its casing |
1 small onion, chopped |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
28 ounces crushed tomatoes (diced works well, too) |
8 ounces tomato sauce |
12 ounces tomato paste |
1 teaspoon basil |
1 teaspoon oregano |
3/4 cup red burgundy wine |
2 lbs ricotta cheese |
1 lb lasagna noodle, cooked (9-12 noodles) |
2 cups shredded mozzarella cheese |
1/4-1/2 cup parmesan cheese |
Directions:
1. SAUCE.
2. Brown meat on the olive oil with onions and garlic.
3. Add remaining ingredients and simmer for 2 hours.
4. LASAGNA.
5. In a 9X13 pan, put a little sauce on the bottom, then lay down 3 noodles.
6. Put ricotta cheese down the center of each noodle. Sprinkle each with Mozzarella cheese and put a little sauce down each noodle.
7. Repeat 3 times.
8. For last layer of sauce, cover the whole dish.
9. Use Parmesan cheese as desired, either in the cheese layers or on top, or both (you made need more than what is listed in the ingredients).
10. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
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