Ingredients: |
Ingredients: Sauce:
1 med size Spanish onion, chopped finely
3 cloves garlic, minced
3 tbsp olive oil
1 lb ground beef (92% lean or higher)
1 28 oz. can crushed San Marzano tomatoes
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 c cooking sherry (or any wine)
couple tablespoons of sugar (this is to cut the acid, add more if you like sweet sauce)
3 tbsp Italian seasoning
salt and pepper
Ricotta Mixture:
8 oz. whole milk ricotta cheese
1/2 c parmesan cheese
1 egg
2 tbsp finely chopped parsley (can use dried ground also)
1 box Barilla No Bake Lasagna noodles (these are the best)
16 oz. shredded mozzarella cheese
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Directions: |
Directions:In a large sauce pot, add the olive oil and onions over medium heat. After 5 minutes, add in garlic. Continue to sweat down, stirring occasionally so the garlic does not burn and until onions start to turn golden brown. Add in ground beef and breakdown into small pieces. Season with salt and pepper. Continue cooking until ground beef is cooked through. Add in ground tomatoes, tomato sauce, and tomato paste. Sprinkle in the Italian seasoning. Stir until combined. Add in cooking sherry and sugar. Stir. Simmer sauce for 60 minutes until slightly thickened. Stir occasionally throughout the hour.
Ricotta - In a medium size bowl, mix together ricotta, egg, parmesan cheese and parsley
Spray a 11"x6" pan with Pam or wipe all sides with a touch of olive oil. This will help the lasagna not stick. Put a thin layer of sauce on the bottom of the pan. Place the lasagna noodles down over sauce. Try not to overlap the noodles. Spread half of the ricotta mixture over the noodles. Cover the ricotta cheese with a layer of mozzarella. Add a layer of sauce over the mozzarella. Add a layer of noodles, then ricotta, then sauce. Then add noodles, sauce, then mozzarella.
Preheat the oven to 350 degrees. Lightly tent the pan and place on a cookie sheet. Bake for 35 minutes, then remove foil and continue to bake for 10 more minutes or until the cheese is slightly brown. Let stand at least 20 minutes before serving. This will enable the lasagna to set up and stay firm when serving.
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