04-15-2005, 01:15 PM
Yield: 6 servings
1 tablespoon olive oil
1 pound ground beef
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon mixed Italian seasoning
1/2 teaspoon oregano leaves
1/4 teaspoon thyme
1/2 teaspoon Spanish paprika
2 cups tomato puree
1/2 pound lasagna noodles
2 quarts water
1 tablespoon olive oil
Salt to taste
1 1/2 cups ricotta cheese
1 large egg
Tabasco sauce to taste
3/4 teaspoon salt
Cheeses for final assembly
3 ounces mozzarella cheese, sliced
3 tablespoons grated Parmesan cheese
1 cup grated mozzarella cheese
Heat olive oil in saucepan. Crumble in ground beef and sauté until beef is browned. Drain off excess fat. Add onion, garlic, salt, Italian seasoning, oregano, thyme, paprika and tomato puree and mix well. Continue cooking for 5 minutes. Set aside.
Cook lasagna noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce and salt in blender or electric mixer and mix well at medium speed.
Assembling: In a 13 x 9 x 2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the ricotta mixture. Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350 degrees F for 40 to 45 minutes.
Enjoy!
1 tablespoon olive oil
1 pound ground beef
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon mixed Italian seasoning
1/2 teaspoon oregano leaves
1/4 teaspoon thyme
1/2 teaspoon Spanish paprika
2 cups tomato puree
1/2 pound lasagna noodles
2 quarts water
1 tablespoon olive oil
Salt to taste
1 1/2 cups ricotta cheese
1 large egg
Tabasco sauce to taste
3/4 teaspoon salt
Cheeses for final assembly
3 ounces mozzarella cheese, sliced
3 tablespoons grated Parmesan cheese
1 cup grated mozzarella cheese
Heat olive oil in saucepan. Crumble in ground beef and sauté until beef is browned. Drain off excess fat. Add onion, garlic, salt, Italian seasoning, oregano, thyme, paprika and tomato puree and mix well. Continue cooking for 5 minutes. Set aside.
Cook lasagna noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce and salt in blender or electric mixer and mix well at medium speed.
Assembling: In a 13 x 9 x 2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the ricotta mixture. Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350 degrees F for 40 to 45 minutes.
Enjoy!