Alex's Lasagne
Submitted by jmrln
Classic Italian lasagne with layers of seasoned beef, three-cheese filling, and herb-rich tomato sauce. Bubbly, golden comfort food that feeds a crowd with authentic flavors.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis layered masterpiece starts with browned ground beef simmered in a tomato sauce fragrant with basil, oregano, and fresh garlic.
Ricotta and cottage cheese whipped with eggs create a creamy filling, while grated Romano adds sharp, salty punch.
Six layers of tender noodles, cheese mixture, and sauce get crowned with melted mozzarella that bubbles and browns in the oven.
Pro Tips
- Brown the meat thoroughly and drain all fat for a sauce that’s rich but not greasy
- Cook extra noodles in case some tear during handling
- Let the lasagne cool 5-10 minutes after baking so layers set and slices hold their shape
- Freeze the second loaf unbaked for an easy future meal
Ingredients
Directions
Brown meat and drain off fat.
Heat, but don’t brown, onions; stir in remaining sauce ingredients.
Simmer for about 30 minutes.
Fill a very large pot with water.
Add 5 ml of salt for each liter of water in the pot.
Add the lasagne noodles.
Make sure that you cook enough noodles to cover a 33×22 baking pan 6 layers deep.
Pre-heat oven to 150 cup .
Grease the inside of the baking pan with a light vegetable oil.
Now make three filling layers.
For each, put down ⅓ of the noodles, in two layers.
Then spread ⅓ of the ricotta mixture on the noodles.
Then sprinkle with ⅓ of the mozzaralla cheese.
Finally, top with ⅓ of the sauce.
Bake uncovered for 40 to 45 minutes or until bubbly hot.
Cool for 5 to 10 minutes.
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