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Lasagna

Date Added: Jul 8, 2010 Italian Entrees
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Prep Time

20 mins

Cook Time

45 mins

Ready In

1 hrs 5 mins

Serving

9

*to adjust serving size click on "serving box".

Description

This is a Great Meat Lasagna that you will enjoy all week. Layers of Pasta, Pomadoro Sauce, Seasoned Meat and Tasty Cheeses


Ingredients

  • 1 1/2  Pound(s) Lasagna, dry
  • 1
  • 3  Pound(s) Ground Beef
  • 2
  • 6  Cup(s) Pomodoro Sauce
  • 3
  • 3  Pound(s) Ricotta Cheese
  • 4
  • 2  Cup(s) Mozzarella Cheese, shredded
  • 5
  • 1  Cup(s) Pecorino Romano Cheese
  • 6
  • 2  Each Egg
  • 7
  •  As Needed Italian Parsley
  • 8
  • 1  Cup(s) Fresh Basil
  • 9
  • 1/4  Cup(s) Olive Oil
  • 10
  •  To Taste Salt
  • 11
  •  To Taste Pepper
  • 12

Directions

    1. Preheat oven to 350 degrees
    2. Cook lasagne in a large pot of boiling water seasoned with salt for about 6 minutes
    3. Strainer with cold water and let cool
    4. Heat a large sauce pan on high flame, add olive oil & ground beef
    5. season with salt, pepper and parsley and let cook
    6. When beef is browned and fully cooked, remove from heat and strain to remove excess oil
    7. Place beef back in sauce pan and add 2 cups of pomodoro sauce, reduce for 3 minutes
    8. Remove pan from heat
    9. In a large bowl, mix together ricotta, 1 cup of mozzarella cheese, pecorino romano,eggs, a handful of Italian parsley, salt and pepper to taste
    10. In an 11 x 15 lasagna pan, add 1 cup of pomadoro sauce and spread on bottom of pan
    11. Place lasagna pasta on bottom of pan to cover pan
    12. Layer with cheese mixture then beef mixture, sprinkle with pecorino, mozzarella and basil, then repeat layer again
    13. Finish layering with lasagna pasta and cover with pomadoro sauce, shredded mozzarella, romano cheese and basil
    14. Lightly cover with aluminum foil and bake for 30 minutes
    15. After 30 minutes, remove aluminum foil and bake for 10 more minutes
    16. Remove from oven and let sit for 10 minutes
    17. MANGIA!

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