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Lasagna Belmonte Recipe

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This recipe for Lasagna Belmonte, by , is from The Matthews 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!

Jamie Bartel


1 medium onion, chopped
2 cloves garlic, minced
3 Tablespoons olive oil
1 1/2 pounds lean ground beef
2 cans tomato sauce (8 oz.)
1 can tomato paste (6 oz.)
1/2 cup red wine
1/2 cup water
1 teaspoon salt
1 teaspoon oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon sugar
12 oz. lasagna noodles
1 lb. (2 cups) ricotta cheese
1/2 lb. shredded mozzarella cheese
1/2 cup shredded parmesan cheese

In large frying pan, saute onion in olive oil until soft. Add ground beef and garlic. Cook until meat is brown and crumbly. Stir in tomato paste, sauce, wine and 1/2 cup water. Add salt, oregano, pepper and sugar until mixed. Cover and simmer 1 1/2 hours. Meanwhile, cook lasagna noodles 15 minutes, or until tender. Drain and rinse in cold water. Arrange noodles in the bottom of a 13x9 pan, in a criss cross fashion, for a solid layer. Spread sauce mixture over noodles and top with ricotta cheese and then mozzarella. Repeat layering. Top with mozzarella and parmesan. Bake uncovered for 30 minutes at 350. Remove from oven, let rest for a bit and serve.

Personal Notes:
Personal Notes:
At my request, Mom made this for my birthday more years than I can count. It was my very favorite recipe of hers. She would make at least a double batch so I could eat ir for breakfast...(yes, breakfast!) until it was gone. It was just the best...so was she. I can't wait to make this for Lennon one day and I am even more excited to see what her favorite dish to have on her birthday will be.




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