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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Delicious Italian recipe.... Ingredients:
28 ounces no-boil lasagna noodles |
200 g beef |
14 ounces crushed tomatoes |
14 ounces tomato sauce |
14 ounces tomato paste |
water |
1 teaspoon onion, powder |
2 teaspoons garlic powder |
1 tablespoon dried italian seasoning, crushed |
dried chili pepper flakes, to taste (optional but recommended) |
1/4 teaspoon black pepper |
salt |
mushroom, cut into small cubes |
1 bay leaf |
1 tablespoon olive oil |
1/2 cup parmesan cheese |
28 ounces mozzarella cheese, thinly sliced |
500 g ricotta cheese |
1 egg, lightly beaten |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
4 tablespoons chopped fresh parsley |
Directions:
1. In a sauce pan add a tablespoon of olive oil and add the meat until brown ,add mushrooms and spices.
2. Add the tomato sauce (spaghetti sauce) all of it then add water in the empty tomato sauce bottle and add it also to the meat.
3. Add chopped tomato and tomato paste and the bay leaf . leave it for 2 hours or more the longer you keep the better it will taste.
4. In a medium bowl add ricotta cheese ,mozzarella,a dash of Parmesan and the egg.
5. Mix well add salt pepper and cayenne .add the parsley mix well.
6. In a buttered baking dish (about 11x7x2-inches), layer 1/3 of the sauce then add the pasta.
7. and then 1/3 of cheese Repeat layers twice or as needed. Bake lasagna at 180° for 30 minutes covered and then uncover for 15 min, or until thoroughly heated and bubbly.
8. Let stand for 8 to 10 minutes before cutting and serving.
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