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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasagna Belmonte Recipe

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This recipe for Lasagna Belmonte is from The Call Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium-sized onion, chopped
3 tablespoons olive oil or salad oil
1 1/2 pounds lean ground beef
1 clove garlic, minced or mashed
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1/2 cup each dry red wine and water (or 1 cup water)
1 teaspoon oregano leaves
12 ounces lasagne noodles
water
1 pound (2 cups) ricotta cheese or small curd cottage cheese
1/2 pound mozzarella cheese, thinly sliced
1/2 cup shredded Parmesan cheese
Directions:
Directions:
Preheat oven to 350º F

In a large frying pan, saute onion in oil until soft; add beef and garlic, and cook, stirring, until meat is brown and crumbly. Stir in tomato sauce, tomato paste, wine and 1/2 cup water. Add 1 teaspoon salt, oregano, pepper, and sugar, stirring until mixed. Cover pan an simmer slowly about 1 1/2 hours.

Meanwhile cook noodles in boiling salted water as directed on the package, until tender, about 15 minutes. Drain thoroughly, rinse with cold water, and drain again. Arrange about 1/3 of the noodles in the bottom of a 9-by-13-inch shallow casserole dish, criss-crossing noodles to make an almost solid layer. Spread 1/3 of the tomato sauce over the noodles; top with 1/3 of the ricotta and mozzarella cheese. Repeat this layering two more mes. Top with Parmesan.
Bake, uncovered, in oven for 30 minute. Remove from oven and cut in rectangles to serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hour

 

 

 

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