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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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this is my favorite way of making it and its always great Ingredients:
5 ounces parmesan cheese |
12 ounces ricotta cheese |
6 garlic cloves |
1 teaspoon garlic powder |
1 pinch pepper |
1 egg |
1 pinch chili powder |
1/2 teaspoon rosemary |
1 -4 tablespoon oregano |
16 ounces crushed tomatoes |
16 ounces stewed tomatoes |
1 lb ground meat |
2 teaspoons basil |
2 teaspoons salt |
1/4 cup sweet white wine |
1 tablespoon olive oil |
Directions:
1. Using mixing bowl, combine ricotta, egg and parmesean cheese, add 2 tbsp dry garlic, 1 tsp oregano, 1 tsp basil and minute quantities of rosemary (this can overpower the dish easily).
2. Mix meat with 2 tbsp garlic, brown the meat and drain. Then, add stewed tomatoes, white wine and olive oil. Puree crushed tomatoes with the garlic cloves and add. You may add variable amounts of sugar to balance out the acidity
3. Once a sauce is formed, add remaining oregano, basil, rosemary, thyme and cook until the tomatoes have broken down, allow to cool.
4. Once the sauce has cooled, add dry shells and add layers of meat/sauce mixture, cheese mixture, then add sauce completely covering the top layer. Make a small bowl of watery sauce to add to the top to keep the shells from drying out in case the mixture becomes dry, and bake at 350 for 20 minutes. At the very end of the baking, take a small amount of olive oil and rub it over the cheese and add to the lasagna. The oil will help melt and toast the cheese to give the browning you see in a pizzeria and serve.
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