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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Classic Lasagna Recipe

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This recipe for Classic Lasagna, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Jones


12 lasagna noodles
1 tub (475 g) extra-smooth ricotta cheese
2 eggs
1 pinch pepper
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tbsp olive oil
2 onions diced
1 rib celery diced
1 carrots diced
4 cloves garlic minced
1 1/2 lb lean ground beef
1/3 cup tomato paste
2 cans diced tomatoes
1 cup red wine
1 cup white wine
2 bay leaves
1 tsp dried oregano
1/2 tsp pepper
2 tbsp chopped fresh basil

Tomato Meat Sauce:

1. In Dutch oven, heat oil over medium heat; cook onions, celery, carrot
and garlic, stirring occasionally, until softened, about 5 minutes.

2. Add beef; cook, breaking up with back of wooden spoon, until browned and liquid has evaporated, about 6 minutes.

3. Stir in tomato paste. Add tomatoes, wine, bay leaves, oregano and pepper; simmer, stirring occasionally, until slightly thickened, about 40 minutes. Stir in basil. Discard bay leaves.

(Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)

Assembling the Lasagna:

1. Meanwhile, in large pot of boiling salted water, cook noodles for 2 minutes less than package directions for al dente. Drain and arrange noodles in single layer on towels.

2. In small bowl, stir together ricotta, eggs and pepper.

3. In 13- x 9-inch (3 L) baking dish, spread 1-1/2 cups of the meat sauce. Arrange 3 noodles over top; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, 3 noodles, ricotta mixture, 3 noodles, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (Make ahead: Cover with plastic wrap and refrigerate for up to 3 days; remove plastic wrap.)

4. Cover with foil. Bake in 375║F (190║C) oven for 45 minutes. Uncover and bake until cheese is golden, about 15 minutes. Loosely cover with foil and let stand for 30 minutes before serving.

ęCanadian Living




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