1.25 pounds 95% lean ground beef
1 small onion, diced
1-2 garlic cloves, pressed
2 15 ounce cans Hunts tomato sauce
1 bay leaf
about 1 teaspoon of basil
fresh, chopped parsley
garlic powder
black pepper to taste
splash of cooking sherry
about 1 teaspoon of sugar
1/2 teaspoon of oregano or Italian seasoning
1 15 ounce container of part-skim ricotta cheese
1 egg
chopped fresh parsley
dash of nutmeg
dash of black pepper
3 cups of pizza blend shredded cheese (mozzarella and provolone)
grated Romano cheese
8 lasagna noodles, cooked and drained per directions
Preheat over to 350 degrees. Brown meat in a large skillet, and add in onion and garlic. Cook till softened. Add in tomato sauce, and season with ingredients listed. Simmer sauce about 1/2 hour. Adjust to taste. Meanwhile, beat the egg, add the ricotta, and seasons. Set aside. Boil noodles, and drain. To assemble - spray a 15 x 10 pan, then put a few spoons of sauce on the bottom. Layer 3 noodles. Use 1/3 of the ricotta, then 1 cup of mozzarella, and sprinkle with Romano cheese. Top with about 1/3 of sauce mixture. Layer two more times. Cover the casserole with tin foil, and bake at 350 degrees for 30-45 minutes, or till hot and bubbly.
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