Lasagna
6 to 8 servings
Lasagna sans Tomato Sauce
1 lb.
lasagna noodles
1 recipe
tomato sauce
1 lb.
chopped beef
2 tablespoons
olive oil
2 tablespoons
butter
1
medium onion, finely minced
2 tablespoons
fresh parsley, minced
1/4 teaspoon
marjoram
1/2 cup
dry red wine
1 lb.
ricotta cheese, diced small
1/2 lb.
mozzarella cheese, diced small
1/4 lb.
bel paese cheese, diced small
1/2 cup
Parmagiano cheese, grated
1
egg, beaten
to taste
salt and pepper
Steps:
- Heat olive oil and butter in a heavy sauté pan. Add onion and sauté until onion turns translucent. Add meat and continue to sauté, stirring frequently, until meat is browned. Add parsley, marjoram and wine. Simmer until wine has almost evaporated.
- Add tomato sauce and simmer 15 minutes more, season with salt and pepper to taste.
- In a mixing bowl combine all four cheeses, (use only 1/4 cup of the Parmigiano cheese), and egg. Mix well.
- Boil lasagna noodles according to instructions on package.
- Preheat oven to 375°
- Butter a large shallow baking dish or casserole. Fit a layer of the noodles on bottom. Spread with a layer of cheese mixture. Cover with meat sauce. Continue making layers in this fashion until all ingredients are used. Sprinkle top layer with remaining 1/4 cup of the Parmigiano cheese.
- Bake in oven for 30 minutes. Remove from oven and let stand for 20 minutes prior to serving
Tomato Sauce
1 29 oz.
can plum tomatoes
1 6 oz.
can tomato paste
3 tablespoons
olive oil
1
medium onion, finely minced
1 clove
garlic, finely minced
to taste
salt and pepper
1 tablespoon
fresh parsley, minced
1
bay leaf
1/2 teaspoon
basil
1/4 teaspoon
oregano
1 teaspoon
sugar
Steps:
- Place tomatoes in a blender and blend until smooth.
- Add oil to sauce pan and heat. Add onion, garlic, parsley, bay leaf, basil and oregano. Sauté over medium low until onion is yellow, not brown. Add tomatoes and tomato paste. Mix well and simmer slowly for 30 to 40 minutes. Remove bay leaf. Add pinch of sugar, and salt and pepper to taste.
| 1 lb. | lasagna noodles |
| 1 recipe | tomato sauce |
| 1 lb. | chopped beef |
| 2 tablespoons | olive oil |
| 2 tablespoons | butter |
| 1 | medium onion, finely minced |
| 2 tablespoons | fresh parsley, minced |
| 1/4 teaspoon | marjoram |
| 1/2 cup | dry red wine |
| 1 lb. | ricotta cheese, diced small |
| 1/2 lb. | mozzarella cheese, diced small |
| 1/4 lb. | bel paese cheese, diced small |
| 1/2 cup | Parmagiano cheese, grated |
| 1 | egg, beaten |
| to taste | salt and pepper |
Steps:
- Heat olive oil and butter in a heavy sauté pan. Add onion and sauté until onion turns translucent. Add meat and continue to sauté, stirring frequently, until meat is browned. Add parsley, marjoram and wine. Simmer until wine has almost evaporated.
- Add tomato sauce and simmer 15 minutes more, season with salt and pepper to taste.
- In a mixing bowl combine all four cheeses, (use only 1/4 cup of the Parmigiano cheese), and egg. Mix well.
- Boil lasagna noodles according to instructions on package.
- Preheat oven to 375°
- Butter a large shallow baking dish or casserole. Fit a layer of the noodles on bottom. Spread with a layer of cheese mixture. Cover with meat sauce. Continue making layers in this fashion until all ingredients are used. Sprinkle top layer with remaining 1/4 cup of the Parmigiano cheese.
- Bake in oven for 30 minutes. Remove from oven and let stand for 20 minutes prior to serving
| 1 29 oz. | can plum tomatoes |
| 1 6 oz. | can tomato paste |
| 3 tablespoons | olive oil |
| 1 | medium onion, finely minced |
| 1 clove | garlic, finely minced |
| to taste | salt and pepper |
| 1 tablespoon | fresh parsley, minced |
| 1 | bay leaf |
| 1/2 teaspoon | basil |
| 1/4 teaspoon | oregano |
| 1 teaspoon | sugar |
Steps:
- Place tomatoes in a blender and blend until smooth.
- Add oil to sauce pan and heat. Add onion, garlic, parsley, bay leaf, basil and oregano. Sauté over medium low until onion is yellow, not brown. Add tomatoes and tomato paste. Mix well and simmer slowly for 30 to 40 minutes. Remove bay leaf. Add pinch of sugar, and salt and pepper to taste.