Lasagne Belmonte Recipe
Ingredients
| 1 medium-size onion, chopped | ||
| 3 tablespoons olive oil or salad oil | ||
| 1 1/2 pounds lean ground beef or 1 pound lean ground beef and 1/2 pound Italian sausage | ||
| Garlic | 1 Clove (5gm), pressed | |
| Tomato sauce | 2 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| 1/2 cup each dry red wine and water | ||
| 1 teaspoon each salt and oregano leaves | ||
| 1/2 teaspoon each pepper and sugar | ||
| All purpose flour | 1/2 | |
| Boiling salted water | ||
| Cottage cheese ricotta | 2 Cup (16 tbs) | |
| Mozzarella cheese | 8 Ounce, thinly sliced | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
In a wide frying pan over medium-high heat, cook onion in olive oil until onion is limp; add beef and garlic and cook, stirring, until meat is brown and crumbly.
Spoon off and discard excess fat.
Stir in tomato sauce, tomato paste, wine, water, salt, oregano, pepper, and sugar.
Cover pan and simmer for about 1 1/2 hours.
While sauce cooks, cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread a thin layer of sauce over the bottom.
Arrange 1/3 of the noodles in an even layer over sauce.
Spread 1/3 of the sauce over noodles; dot with 1/3 of the ricotta, then cover with 1/3 of the mozzarella.
Repeat this layering two more times.
Sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut into.squares to serve.
Spoon off and discard excess fat.
Stir in tomato sauce, tomato paste, wine, water, salt, oregano, pepper, and sugar.
Cover pan and simmer for about 1 1/2 hours.
While sauce cooks, cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread a thin layer of sauce over the bottom.
Arrange 1/3 of the noodles in an even layer over sauce.
Spread 1/3 of the sauce over noodles; dot with 1/3 of the ricotta, then cover with 1/3 of the mozzarella.
Repeat this layering two more times.
Sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut into.squares to serve.
Chef
