Saturday, June 20, 2009
This is my recipe for a traditional lasagna. Enjoy!
1 small tub ricotta cheese
1 package cream cheese
1 lb. lean ground beef
1/2 small onion, diced
2 cloves garlic, chopped
Fresh flat leaf parsley, chopped
1 tsp. dried basil
1 jar of your favorite tomato sauce
1 T tomato paste
8 oz. shredded mozzarella
8 oz. fresh mozzarella
Fresh Basil for garnish
5-7 lasagna noodles (I use the no boil ones)
Brown the beef, add in the onions and garlic and sautee until the onions are soft. Drain excess oil and add in the tomato paste and sauce. Stir well and set aside.
Let cream cheese come to room temperature and mix with the whole tub of ricotta. Add in the dried basil and salt/pepper to taste. I do not add an egg to this mixture; personal preference.
Slice fresh mozzarella and set aside.
In a bread baking dish (I use a larger, glass bread baking pan, use whatever you have), put a few spoonfuls of just the sauce in the bottom of the dish.
Lay down 1 lasagna noodle and sprinkle with some shredded mozzarella. Ladle on 2 large spoonfuls of the meat sauce and then another lasagna noodle.
Then, add a few spoonfuls of the ricotta cheese mixture, shredded mozzarella and a couple spoonfuls of the sauce, and then another lasagna noodle.
Then, add a few slices of fresh mozzarella and some meat sauce. Add another lasagna noodle.
Add some more ricotta cheese mixture, shredded mozzarella, and sauce, then another lasagna noodle.
Repeat until the bread pan is filled.
Add 1/2 cup water to the rest of your meat sauce and pour that all on top of the lasagna you've put together.
Top with shredded mozzarella and slices of fresh mozzarella.
Let lasagna sit in the fridge for 1-4 hours before baking, for best results. This step is not necessary however.
Bake covered with tin foil for 1 hour on 350.
In the last 15 mins of baking, remove foil.
Let stand for 10-15 mins before slicing and serving.
Garnish with chopped fresh basil.