Baked Beef Lasagna Recipe
Ingredients
| Pasta | ||
| Water | 3 Quart | |
| Salt | 2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Lasagna noodles | 8 Ounce | |
| Ground beef | 1 pound (Sauce) | |
| 2 mild Italian sausage links (casings removed) | ||
| Olive oil | 1 Tablespoon (Sauce) | |
| Onion | 1 Medium, finley diced (Sauce) | |
| Garlic | 1 Clove (5gm), minced (Sauce) | |
| Italian tomatoes | 1 Can (10oz), peeled (Sauce) | |
| Tomato Paste | 1 Can (10oz) (Sauce) | |
| Dried oregano | 1/2 Teaspoon, crumbled (Sauce) | |
| Sweet basil | 1/2 Teaspoon, crumbled (Sauce) | |
| Sugar | 1 Teaspoon (Sauce) | |
| 8 ounces ricotta or pot cheese | ||
| Mozzarella cheese | 8 Ounce, thinly sliced (Filling) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Filling) | |
Directions
Prepare pasta.
Combine water and salt in large kettle.
Float oil on surface of water; bring to boil.
Slowly add noodles, a few at a time; cook 15 minutes.
Drain; rinse with cold water.
Arrange on toweling to drain.
Meanwhile, prepare sauce.
Brown beef and sausages in large skillet.
Remove from pan; pour off drippings.
Add oil to skillet; saute onion and garlic over low heat 5 minutes.
Add tomatoes, broken up with fork; tomato paste; and seasonings.
Stir well; add meat to sauce.
Cook over low heat 40 minutes or until thick.
Lightly grease 13 x 9 x 2-inch baking dish.
Ladle approximately 3/4 cup sauce into pan.
Top with 1/3 of noodles.
Dot with 1/2 the ricotta and 1/2 the mozzarella.
Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella.
Top with more sauce; add remaining noodles.
Top with remaining sauce; sprinkle with Parmesan cheese.
Bake at 350°F 30 minutes or until heated through.
Combine water and salt in large kettle.
Float oil on surface of water; bring to boil.
Slowly add noodles, a few at a time; cook 15 minutes.
Drain; rinse with cold water.
Arrange on toweling to drain.
Meanwhile, prepare sauce.
Brown beef and sausages in large skillet.
Remove from pan; pour off drippings.
Add oil to skillet; saute onion and garlic over low heat 5 minutes.
Add tomatoes, broken up with fork; tomato paste; and seasonings.
Stir well; add meat to sauce.
Cook over low heat 40 minutes or until thick.
Lightly grease 13 x 9 x 2-inch baking dish.
Ladle approximately 3/4 cup sauce into pan.
Top with 1/3 of noodles.
Dot with 1/2 the ricotta and 1/2 the mozzarella.
Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella.
Top with more sauce; add remaining noodles.
Top with remaining sauce; sprinkle with Parmesan cheese.
Bake at 350°F 30 minutes or until heated through.
Chef
