Meat Lasagna, ready to eat!
All of you watching your diets in the new year, move along! There is nothing to see here!
The rest of you, lasagna rates up there as one of my favorite comfort foods of all time. This recipe makes use of some of the thick, rich tomato sauce canned in late summer. Opening a jar of the red sauce is like opening a jar of sunshine. Also used in this recipe were some chopped red sweet peppers and frozen whole tomatoes.
For this recipe I used the Barilla lasagna sheets (one box of Barilla lasagna sheets are needed for this recipe) which need no pre-cooking.
Ingredient list for Meat Mixture:
1 pound hamburger
1/2 medium onion, chopped
1 bay leaf
3 small whole tomatoes, chopped
1/2 cup sweet red pepper, chopped
1/2 teaspoon basil
1/4 teaspoon black pepper
dash of salt
Simmer above for 20 minutes, add 1/2 cup of tomato sauce and continue to simmer for 10 minutes.
Additional ingredients used in directions to follow:
1 Tablespoon of Olive Oil
Tomato sauce
3/4 pound Shredded Mozarella Cheese
2 Large Eggs
1 Cup of Ricotta Cheese
Dash Garlic Salt
Dash Black Pepper
Dash Basil
Preheat oven to 350 degrees.
Wipe bottom only of a 13" by 9" pan with 1 Tablespoon of olive oil. Pour in 1 cup of tomato sauce. layer four of the Barilla lasagna sheet in sauce. Spread 1/2 of meat mixture onto lasagna sheets.
In a separate bowl scramble two large eggs. Add one cup of ricotta cheese. Whip with a wire whisk until smooth. Spoon 1/3 of mixture into the pan in globs. Sprinkle 1/4 pound of shredded mozarella cheese into pan. Finish layer with 1/2 cup of tomato sauce.
Start a new layer of lasagna sheets. Follow with meat mixture, 1/2 remaining egg/ricotta mixture. Sprinkle with 1/4 pound of shredded mozarella cheese.
Top with a layer of lasagna sheets. Cover with 1/2 cup tomato sauce. Spoon on remaining egg/ricotta cheese mixture. Sprinkle with remaining shredded mozarella. Sprinkle with a dash of garlic salt, black pepper, and basil.
Cook for 40 minutes. Cheese should be golden brown.
No comments:
Post a Comment