Lasagna
2 pound Ground Beef
1 can (28 ounces) Diced Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
16 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese
In Dutch oven or a large skillet, cook and stir beef until brown.
Drain off fat. Add tomatoes; break up with fork. Stir in tomato
paste, water, garlic oregano, and basil. Heat to boiling, stirring
occasionally. Reduce heat; simmer uncovered for 20 minutes or
until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup
parmesan cheese. Set aside 1 cup of the meat sauce and 1/2
cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x
2 inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat
sauce, remaining mozzarella cheese and the ricotta cheese
mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup
parmesan cheese. Sprinkle reserved mozzarella cheese across
lasagna.
Bake uncovered 30 - 45 minutes. Let stand 20 - 25 minutes before cutting.
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