Saturday, November 30, 2013


I will share the Rachael Ray recipe I used as inspiration for this. I made my own sauce for this and added carrots, pancetta and a mix of ground meat. Kyle likes the cheese like this, but you can cover yours so it doesn't get the same way.

  • 2lbs lean ground beef
  • 1 medium onion, grated
  • 12oz tomato paste
  • 15oz tomato sauce
  • 2 tbsp sugar
  • 2 tbsp chili powder
  • 1 tsp garlic
  • 2 bay leaves
  • salt and pepper
  • 1 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 20 lasagna noodles
  • 32oz ricotta
  • 1 cup grated parmesan
  • 2 eggs, lightly beaten
  • 2 tbsp minced flat leaf parsley
  • 1 lb shredded mozzarella
  1. In a 6qt dutch oven combine the beef, onion, tomato paste, tomato sauce, 2 cups water, sugar, chili powder, garlic, salt and pepper and bay leaves. Cover and bring to a simmer over medium heat. Reduce heat to medium low and cook for 2 hours, stirring occasionally until the mixture is thick and smooth. Stir in the vinegar and cook another 30 minutes. Let cool.
  2. Preheat the oven to 400 and bring a large pot of water to a boil. Add salt and extra virgin olive oil and lasagna noodles. Cook, stirring often, until al dente. Drain the noodles and rinse under cold water.
  3. In a bowl mix the ricotta, parmesan, eggs, parsley and 1/2 tsp pepper.
  4. Cover the bottom of a greased 9x13 baking dish with a thin layer of sauce. For the first layer, start with 4 noodles and then spread with half the ricotta mixture and sprinkle with a handful of mozzarella. 
  5. For the second layer top with 4 more noodles and sprinkle with mozzarella and sauce.
  6. Repeat layers till done, cover the lasagna with foil and bake until bubbly. About 1 1/2 hours. Let stand 30 minutes.

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