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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I first made this recipe about 30 years ago, before I had even tasted lasagna - so I had no idea how it was supposed to turn out. I've modified it a little over the years, but everyone still loves it. It freezes well too. Ingredients:
1 1/2 lbs ground beef |
2 tablespoons olive oil |
24 ounces tomato paste |
2 tablespoons parsley, chopped |
2 teaspoons brown sugar |
1 teaspoon pepper |
1 lb low-fat ricotta cheese or 1 lb small curd cottage cheese |
1 cup parmesan cheese, freshly grated |
1 cup diced onion |
2 lbs canned tomatoes |
1 cup water |
1/2 cup red wine |
2 teaspoons garlic powder |
1 teaspoon oregano |
10 ounces monterey jack cheese, shredded (can use mozarella) |
8 ounces lasagna noodles, cooked |
Directions:
1. Lightly brown the beef; remove and drain grease.
2. Saute onion in olive oil; add tomatoes (I chop them in the blender first), paste, water, wine, parsley, salt, sugar, garlic, pepper and oregano.
3. Simmer, uncovered, stirring occasionally, about 30 minutes.
4. Try to make the sauce at least one day ahead of time, to give the flavors time to meld.
5. Spread about 1 cup sauce in bottom of lasagna pan. Then alternate layers of noodles, sauce, ricotta, monterey jack, and Parmesan, leaving ricotta out of last layer.
6. Bake at 350 for 40-50 minutes, or until lightly browned and bubbly.
7. Allow to stand for 15 minutes; cut into squares and serve.
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