Sunday, May 17, 2009

Lasagna, always a winner.


1 lasagna tin from grocery store

3 Tb of chopped fresh parsley

1 bottle of Italian seasoning

1 lb extra lean ground beef (if you use the full fat, you need to drain your meat, if you use turkey instead, you need to add 2x seasonings) (also, i like to squish the meat in between my fingers while putting it in because i like it in chunks instead of looking like it came out of the grinder in those squiggly shapes)

1 box of lasagna noodles

2 cans of Hunts 4 cheese tomato sauce (in the pasta sauce isle)

1 16oz. container of Part Skim Ricotta

1 LARGE bag (4 cups worth) of shredded mozzarella cheese

2 large eggs

1 can of Parmesan cheese

1 small white onion

1 clove garlic (optional)

1 tsp olive oil

 OK let's get started

preheat oven to 350

Heat skillet to medium heat, toss in oil and onion, sauté for 3 min, add garlic if you want, sauté 1 min, add meat til browned all the way through

Add 1/2 can of sauce to bottom of the lasagna pan, add more until it is completely covered because this cooks the noodles. Put remaining can and rest of sauce into meat mixture.

whisk eggs together

add ricotta with 1 cup of mozzarella cheese to egg mixture and set aside

Make one layer of noodles across the bottle of the pan, over the sauce you put in. Feel free to snap the noodles in order to fit them in the pan. 

Put meat mixture over noodles until covered especially the edges (but don’t use it ALL because you’ve got more layers ahead!) Sprinkle with mozzarella cheese

Layer down more noodles going the OPPOSITE direction of the last ones. If you went vertically, go horizontally, like you are weaving a basket.

Put cheese mixture over noodles, sprinkle with Italian seasoning and parmesan cheese

REPEAT layers until you can go no further. 

Top lasagna with your remaining mozzarella cheese, sprinkle of parm, and parsley.

Cook for 50 minutes COVERED

Uncover. Cook for 10 minutes. 



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