This is a classic recipe for lasagna.
The sauce is the same sauce
as the Makeoverslife spaghetti with meat sauce.
It is tried and true from my restaurant and tweaked many times over the years to the current recipe.
It is truly flavorful and delicious.
Ingredients:
1 POUND GROUND BEEF
1 16 OUNCES CONTAINER RICOTTA CHEESE
16 OUNCES MOZZARELLA CHEESE, SHREDDED
1 BOX LASAGNA NOODLES
2 CANS TOMATO SAUCE
1 TEASPOON GARLIC POWDER
1 TEASPOON ONION POWDER
1 TEASPOON MRS. DASH
1 TEASPOON ITALIAN SEASONING
1 TEASPOON SEASONED SALT
4 TABLESPOONS OLIVE OIL
FOR COATING THE LASAGNA NOODLES
IN A LARGE SAUCEPAN,
BOIL NOODLES UNTIL TENDER. DRAIN.
COAT NOODLES WITH OLIVE OIL
TO MAKE THEM EASY TO HANDLE.
IN A MEDIUM SAUCEPAN,
ADD GROUND BEEF AND SEASONING.
STIR WITH A WHISK UNTIL MEAT IS COOKED.
A WHISK WORKS BEST
TO KEEP THE MEAT FROM CLUMPING.
ADD TOMATO SAUCE...
SIMMER SAUCE FOR 10 MINUTES
LAYER NOODLES AT THE BOTTOM OF
A GREASED SQUARE BAKING DISH.
ADD TOMATO SAUCE OVER THE NOODLES.
ADD RICOTTA CHEESE
REPEAT WITH 3 MORE LAYERS FOR A TOTAL OF 4.
SPRINKLE MOZZARELLA CHEESE
OVER THE TOP LAYER.
BAKE AT 400 DEGREES FOR 30 MINUTES
THE LASAGNA LASTS IN THE REFRIGERATOR COVERED FOR UP TO A WEEK.
ENJOY...
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