Baked Lasagne Recipe
Ingredients
| 2 tablespoons Progresso Olive Oil | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Ground beef | 1 1/2 Pound | |
| Tomatoes | 2 Can (10oz), crushed | |
| Tomato Paste | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Oregano leaves | 5 Teaspoon, crushed | |
| Salt | 3 Teaspoon, divided | |
| Ground black pepper | 1/4 Teaspoon, divided | |
| Eggs | 3 | |
| 2 containers (15 ounces each) ricotta cheese | ||
| package | 1 | |
| Mozzarella cheese | 1 pound, sliced | |
| 6 tablespoons Progresso Grated Parmesan Cheese, divided | ||
Directions
In a large skillet heat olive oil until hot.
Add onion and garlic.
Saute until tender, about 5 minutes.
Add beef.
Cook and stir until brown, about 5 minutes.
Pour off excess fat.
Stir in crushed tomatoes, tomato paste, water, oregano, 2 teaspoons of the salt and % teaspoon of the black pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, until thickened, 15 to 20 minutes, stirring frequently.
Preheat oven to 350° F.
In a medium bowl lightly beat eggs.
Mix in ricotta cheese, remaining 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook lasagne according to package directions until just tender; drain.
In a 13-x 9-x 2-inch baking pan spoon about one-quarter of the sauce (2 cups).
Cover with one-third of the lasagne, one-half of the ricotta mixture and one-third of the mozzarella.
Sprinkle with 2 tablespoons of the Parmesan cheese; repeal.
Cover with a final layer of lasagne and a thin coating of the sauce.
Cover and bake until hot and bubbly, about 1 hour.
Uncover; top with remaining mozzarella and 2 tablespoons Parmesan cheese.
Bake, uncovered, until cheese is melted, about 5 minutes.
Remove from oven and let stand 10 minutes before serving.
Add onion and garlic.
Saute until tender, about 5 minutes.
Add beef.
Cook and stir until brown, about 5 minutes.
Pour off excess fat.
Stir in crushed tomatoes, tomato paste, water, oregano, 2 teaspoons of the salt and % teaspoon of the black pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, until thickened, 15 to 20 minutes, stirring frequently.
Preheat oven to 350° F.
In a medium bowl lightly beat eggs.
Mix in ricotta cheese, remaining 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook lasagne according to package directions until just tender; drain.
In a 13-x 9-x 2-inch baking pan spoon about one-quarter of the sauce (2 cups).
Cover with one-third of the lasagne, one-half of the ricotta mixture and one-third of the mozzarella.
Sprinkle with 2 tablespoons of the Parmesan cheese; repeal.
Cover with a final layer of lasagne and a thin coating of the sauce.
Cover and bake until hot and bubbly, about 1 hour.
Uncover; top with remaining mozzarella and 2 tablespoons Parmesan cheese.
Bake, uncovered, until cheese is melted, about 5 minutes.
Remove from oven and let stand 10 minutes before serving.
Chef
