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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A filing, but relatively light, main course. Ingredients:
1 lb lean ground beef |
1 tablespoon olive oil |
1 carrot |
1 stalk celery |
1 onion |
4 garlic cloves |
1/2 teaspoon kosher salt |
8 ounces tomato sauce |
2 ounces tomato paste |
1 tablespoon honey |
1 cup chicken broth |
3 ounces fresh grated pecorino romano cheese |
3 ounces fresh grated asiago cheese |
6 lasagna noodles, uncooked |
3 tablespoons chopped black olives |
Directions:
1. Preheat the oven to 350 degrees.
2. Brown the beef in a medium hot skillet with the olive oil. Drain and reserve.
3. Finely chop the vegetables and mince the garlic with the salt.
4. Grate and combine the two cheeses and divide into 3 equal portions.
5. Sweat the carrot and celery until soft and add the onion and garlic. Continue to sweat for a minute or two. Blend with a submersible blender to a smooth consistency.
6. Incorporate the sauce, paste, honey, beef, and broth and mix well. Divide into 4 equal portions.
7. Put one portion of the sauce in the bottom of a medium casserole. Add two of the noodles and one portion of the cheeses. Repeat two more times and finally cover all with the fourth portion of sauce.
8. Sprinkle the chopped olives on top and bake for one hour. Let it set up for 15 minutes before serving.
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