Saturday, September 28, 2013

Ann's Old Fashion Lasagna

  • 1 ½  pound lean ground beef
  • 1 medium onion finely chopped
  • 1 clove garlic, crushed
  • 1 (28 ounce) can crushed tomatoes (reserve liquid)
  • 2 (6 ounce) cans tomato paste (Save 1 can of paste for the top)
  • 1 tablespoons white sugar
  • 1 1/2 teaspoons Italian seasoning
Cooked Lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1 T. parsley
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1.   SAUCE-Brown ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, 1 can tomato paste, tomato sauce. Season with sugar, Italian seasoning, salt, pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.   Preheat oven to 350 degrees F 
3.   NOODLES-Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
4.   In a mixing bowl, combine ricotta cheese with egg, and remaining parsley.
5.   LAYER- spread 1 cup of meat sauce in the bottom of a 9 x13 inch baking dish. Arrange noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of mozzarella cheese slices. Spoon 1/2 of meat sauce over mozzarella, and sprinkle with Parmesan cheese. Layer noodles, last of ricotta, 1/3 mozzarella, the rest of the meat sauce, and Parmesan.
6.  TOMATO SAUCE FOR TOP-Mix 1 can tomato paste, ½ stick of melted butter and reserved tomato liquid. Heat to boiling.
7.   LAST LAYER-lay noodles and pour on prepared tomato sauce. Add remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
8.   Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. 

Even better the next day.