MY COOKBOOK

MY COOKBOOK
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11.3.10

LASAGNA



This recipe calls for a three layer lasagna. To have more layers, you will need a deep lasagna pan and just divide the meat sauce and the ricotta mixture further.

3 cups tomato sauce
1/4 cup grated parmesan cheese
1/3 cup onions, chopped
220 g lasagna noodles, cooked
250 g ricotta cheese
250 g mozzarella cheese, sliced thin
1/2 tsp basil
1 tsp parsley
1 tsp oregano
2 cloves garlic, minced
1 tsp salt
1 egg, beaten
450 g lean ground beef (please do not use regular hamburger)

• Cook lasagna noodles to package directions to al danté. Set aside.
• In a large heavy saucepan sauté the onions until soft.
• Add the lean ground beef and sauté until no longer red.
• Add the garlic, salt, basil, parsley and oregano.
• Stir in 2 cups of tomato sauce mixing well.
• Simmer on VERY low heat for an hour.
• Add more tomato sauce if needed.
• In a bowl, combine the egg and ricotta cheese.
• Lightly oil a 15" x 12" or larger, deep sided baking pan.
• Arrange first layer of noodles across the pan.
• Leave the ends hang over the sides. (They will be pulled over the top layer.)
• Spread half of the meat sauce on the top.
• Spread half of the ricotta cheese on the top.
• Sprinkle half of the mozzarella cheese on the top.
• Add a second alternating layer of pasta.
• Spread the rest of the meat sauce on the top, reserving 4 Tbsp.
• Spread the rest of the cheese mixture on the top.
• Add the top layer of lasagna noodles.
• Fold over the ends of the first layer of noodles.
• Top with reserved 4 Tbsp meat sauce.
• Sprinkle with Parmesan cheese.
• Bake at 350F for 40 to 45 minutes or until the cheeses bubble.
• Cover and let it set for 10 minutes before cutting.
• Serve lasagna with sour dough loaf and extra Parmesan cheese.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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