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Prep Time: 150 Minutes Cook Time: 30 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
1 can(s) tomato puree, 28 oz. |
2 can(s) tomato paste |
2 cup(s) water |
1 teaspoon(s) oregano |
1 teaspoon(s) sugar |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper, freshly ground |
2 tablespoon(s) olive oil |
1 cup(s) onion, minced |
2 clove(s) garlic, crushed |
1 1/2 pound(s) ground chuck |
2 teaspoon(s) salt |
1 pound(s) lasagne noodles |
1 pound(s) mozarella cheese, slices |
1 pound(s) ricotta cheese |
1/4 pound(s) parmesan, fresh, grated |
Directions:
1. Mix in a large kettle: tomato puree, tomato paste, water, oregano, sugar, 1 teaspoon salt and pepper. Let mixture simmer.
2. Heat in large skillet: olive oil. When hot; add: minced onion and crushed garlic.
3. When onion is golden, add: ground chuck and 1 teaspoon salt.
4. Cook unil the meat has lost its red color, then add to the kettle mixture. Simmer for about 2 hours or until the sauce is thick.
5. Cook lasagne noodles as directed on package. Drain thoroughly, rinse and separate the noodles, spreading them on a towel to dry.
6. Cut Mozarella into thin slices. Have ready ricotta and fresh grated parmesan
7. Spoon some of the sauce into two 8-inch square pans or one large casserole. Put in a layer of noodles, then a layer of mozzarella and a layer of ricotta. Put in another layer of noodles, crosswise, then more sauce, and layers of noodles, mozzarella and ricotta. Top with a last layer of noodles and the rest of the sauce. Sprinkle gererously with parmesan cheese.
8. Bake at 375 degrees for 30 minutes. Let stand in a warm place for 15 minutes before serving.
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