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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My boss gave me this recipe, passed down from her Italian Mom. I love that the recipe is easier than most lasangas and a little different. Recipezaar won't allow me to be vauge with the ingredient amounts so for the stewed tomatoes, you can substitute 1 large can instead of the 2 cups fresh. Ingredients:
375 g oven-ready lasagna noodles |
2 slices bacon, minced |
4 tablespoons butter |
1/2-1 onion |
1 garlic clove, minced |
1 carrot, chopped |
1 celery, chopped |
1 tablespoon parsley, minced |
1/2 lb filet of beef, chopped |
2 italian sausages |
1/4 teaspoon marjoram |
2 cups stewed tomatoes |
1/2 cup tomato paste, diluted in 1 1/2 cups water |
1/2 cup dry white wine |
500 g ricotta cheese |
1 egg, beaten |
1/2 cup mozzarella cheese, grated |
salt |
pepper |
Directions:
1. Place bacon, butter, garlic, onion, carrot and celery in large pan and saute for 4-5 minutes.
2. Add beef, sausage, marjoram and parsley. Stir until browned.
3. Add wine and cook until evaporated.
4. Add tomatoes and simmer 30-45 minutes until thick.
5. Season to taste with salt and pepper.
6. Meanwhile, mix ricotta, egg, mozzarella and a little pepper in a separate bowl.
7. Layer meat mixture and cheese mixture between lasagna noodles, top with some mozzarella.
8. Bake for 30 minutes at 350°F.
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