Grandma Becker's Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 1/3 c. olive oil
1lb. ground beef
1 tsp. cracked black pepper
1 red pepper chopped finely
1 green pepper chopped finely
6 garlic cloves minced
5 leaves basil, finely chopped plus extra leaves for garnish
1 tbsp. fresh chopped oregano leaves
1 14 oz. tomato sauce
1 small can tomato paste
2 tsp. salt
1 box of dry lasagna noodles or no cook noodles (I have used both)
1 pint ricotta cheese
1 c. grated parmesan reggiano cheese plus extra for garnish
1 large ball of fresh mozzarella grated or sliced thinly
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Directions: |
Directions:Heat the oil in a pot on high heat. Add the ground beef and coat it with pepper. Cook through, about 5-6 minutes. Remove the beef from the pot and add in the onions, peppers, ½ of the garlic and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato paste and tomato sauce. Season with salt and pepper to taste and let simmer for 1 hour. Bring a large pot of salted water to a boil. Add the dry lasagna to the boiling water and cook until al dente. Remove and place on a sheet coated with olive oil. Toss the pasta to coat it completely. (As I said above I have used the no cook Lasagna noodles and like them just as well). If you do use them run the noodles under cold water before layering. This assures that they’ll cook properly without any dry spots. Also be sure every noodle is covered with cheese and/or sauce. Be sure to spread the filling all the way to the edges of each noodle. Otherwise the part of the noodle that is exposed will not soften up, and you’ll have crunchy lasagna noodles.
Preheat the oven to 400º.
In a bowl mix thoroughly the ricotta and parmesan reggiano. In a 9 x12 baking dish begin with a layer of pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final mixture should be the cheese mixture and the fresh mozzarella. (And I actually put a lot of extra cheese of your choice of course on top as I don’t ever think you can have too much cheese). Cover with foil and bake for 45 minutes. Remove the foil and let it brown for 15 minutes or until bubbly. To serve hopefully you have a bit of sauce left over …spoon meat sauce on a warm plate. Place a square of lasagna on top of the sauce. Top with grated parmesan reggiano and basil. Enjoy (from Nancy Becker) |
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