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Lasagna Recipe

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This recipe for Lasagna, by , is from Grandma's Recipes and Reflections, 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!



2 T olive oil
1 T unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 tsp each salt, garlic powder, freshly ground pepper
1 can [29 oz] tomato puree
2 cans [28 oz each] crushed tomatoes
1 T dried basil
10 sprigs fresh basil or to taste
1 tsp sugar
2 tsp grated Romano cheese
Ricotta filling:
1 container [32 oz] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon or to taste
Juice of 1/2 lemon or to taste
1 tsp salt
1/2 tsp sugar
1/4 tsp cinnamon
Freshly ground pepper
Noodles and assembly:
1/2 tsp salt
16 oz package dried lasagna noodles
3 T grated Parmesan cheese
1/4 cup shredded mozzarella

For the sauce;
Heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion.
Cook until onion is fragrant; about 1 minute.
Stir in the beef, breaking it up with a spoon over medium-low heat; until browned, about 10 minutes.
Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes.
Stir in the tomato puree and the crushed tomatoes.
Stir in the dried basil. Increase heat to medium-high and heat to a boil.
Stir in the basil sprigs and sugar.
Stir in the Romano cheese. Lower heat to a simmer, cook 1 hour.
Meanwhile, for the rocotta filling:
Break up the ricotta into small pieces in a large bowl, mix in the beaten eggs, mozzarella, parsley, Parmesan, Lemon zest, juice, salt, sugar, cinnamon and pepper; stirring until smooth. Do not overmix.
Taste and add additional salt, sugar and/or lemon, if desired.
Heat oven to 350.
For the noodles:
Heat a roasting pan or large pan of water to a boil and add salt.
Cook noodles until al dente, 3-4 minutes.
Remove noodles with tongs to a baking pan, keeping them flat; add a bit of the cooking water to keep pasta suple.
Pour 1/4 of the sauce on the bottom of a 13x9 inch buttered baking dish.
Sprinkle with 1 T of the Parmesan; cover completely with 1/3 of the noodles [overlapping is fine].
Add another 1/4 of the sauce; add half of the ricotta mixture.
Add 1 T Parmesan cheese, top with 2 T of the mozzarella.
Cover with 1/3 of the noodles. Add another 1/4 of the sauce; top with remaining ricotta mixture, remaining 1 T of the Parmesan and remaining 2 T of the mozzarella..
Cover with remaining noodles.Cover with remaining sauce.
Cover pan with foil; bake 30 minutes; Uncover and bake until bubbly, about 15 minutes.
Set aside to rest 20 minutes before cutting.

Number Of Servings:
Number Of Servings:
12 servings




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