GRANDMA’S WORLD BEST LASAGNA


Authentic lasagna is made up of layers of meat sauce and pasta – there are no layers of cheese in between.

Enjoy this true Italian classic as is or omit the meat for a vegetarian version.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and chopped
  • 1 can (16 ounces) Italian tomatoes, chopped
  • 1 tablespoon tomato puree
  • seasoning
  • 1 package (8 ounce size) uncooked dried lasagna noodles
  • 2 1/2 ounces Mozzarella cheese, sliced
  • 1 1/2 ounce Romano or Parmesan cheese, grated

 

 

METHOD

Fry the onion in the olive oil until transparent, then add the beef, continuing to fry and stir the meat to break it up.

Add the garlic.

Keep on a high heat until all the meat has browned and any juices have reduced significantly.

Add the tomatoes and puree, bring to the boil again, then simmer gently, stirring occasionally, for around 45 minutes.

Add a little water if the mixture begins to stick on the pan. It should end with a loose but rich consistency.

Take a large, square 9×9-inch ovenproof dish.

Make a thin layer of the meat mixture across the base, then a layer of the dried pasta, then meat, and alternate until the final layer is one of the meat sauce.

Lay slices of mozzarella across the top, and sprinkle with the grated Parmesan.

Cover the dish and bake at 350 degrees F for 25 minutes, uncover, and brown at 425 degrees F for 10 minutes.

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous CUCCIDDATI FIG COOKIES (THE BEST RECIPE)
Next BIGNE' ALLO ZABAIONE (EGGNOG CREAM PUFFS)

No Comment

Leave a Reply