Total Time: 65 min
Prep Time: 20 min
Cook Time: 45 min
Yummy cheesy goodness…that should be the name of this recipe instead of Lasagne. You can make smaller size portions and freeze for later.
- 1 medium onion- diced
- 3 garlic cloves- diced
- 1 ½ lbs. ground beef
- ½ lb. Precious Mozzarella Cheese- shredded
- 1 lb. Barilla Lasagna
- 1 large can Cento Tomato Puree
- 1 can (6 oz.) Hunts Tomato paste
- ½ cup water
- Morton Iodized Salt/McCormick Ground Black pepper
- 3 tbsp. C&H Pure Cane Granulated White Sugar
- 2 lbs. ricotta
- 1 tbsp. parsley- chopped
- 1 cup parmesan cheese
Preheat oven to 375 degrees.
In a pan, cook ground beef, onion, garlic, salt, and pepper. Cook until beef is cooked. Add puree, paste, water and sugar. Turn down heat to simmer. Stir occasionally while you are cooking pasta and making cheese filling.
Mix ricotta, parsley, and Parmesan cheese and set side.
Boil lasagna al denta, and drain. Place about 1/2 cup of the sauce on the bottom of a baking dish. Arrange lasagna layers, slightly overlapping if using a 8 1/2 x 11 dish. Spread a layer of ricotta mixture on top of the pasta. Repeat, sauce, pasta then cheese until you have used all the pasta. Place only the sauce on the last layer of lasagne. Finish off with a layer of mozzarella.
Cook uncovered for 30 minutes. During the last 5 or so minutes I turn on the broiler to brown the mozzarella.
More about Lasagne
Although lasagne is always baked in the oven, there are very many ways to make the dish. First off, lasagne originated in Italy and is a traditional dish. Lasagne is made from pasta layers and sauce. The sauce is usually a red sauce. The main cheeses used are ricotta or mozzarella. Beef, pork or chicken can be added to the sauce if desired. Vegetables can be added also, along with garlic, onion and oregano.