Alex's Lasagne
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
ground beef, lean
lean |
|
| 1 | medium |
onions
minced |
|
| 2 | cloves |
garlic
minced |
|
| 500 | grams |
tomatoes, stewed, canned
|
*
|
| 500 | grams |
tomato sauce
|
|
| 200 | grams |
tomato paste
|
|
| 1 | ml |
sugar
|
*
|
| 5 | ml |
salt
|
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
parsley leaves
|
*
|
| 2 | large |
eggs
beaten |
|
| 500 | grams |
ricotta cheese
|
|
| 250 | grams |
cottage cheese
|
|
| 150 | grams |
romano cheese
grated |
|
| 15 | ml |
parsley flakes
|
*
|
| 5 | ml |
salt
|
*
|
| 5 | ml |
oregano
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 300 | grams |
lasagna noodles
|
|
| 5 | ml |
salt
|
*
|
| 1 | x |
water
boiling |
*
|
| 500 | grams |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
ground beef, lean
lean |
|
| 1 | medium |
onions
minced |
|
| 2 | cloves |
garlic
minced |
|
| 5E+2 | grams |
tomatoes, stewed, canned
|
*
|
| 5E+2 | grams |
tomato sauce
|
|
| 2E+2 | grams |
tomato paste
|
|
| 1 | ml |
sugar
|
*
|
| 5 | ml |
salt
|
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
parsley leaves
|
*
|
| 2 | large |
eggs
beaten |
|
| 5E+2 | grams |
ricotta cheese
|
|
| 2.5E+2 | grams |
cottage cheese
|
|
| 1.5E+2 | grams |
romano cheese
grated |
|
| 15 | ml |
parsley flakes
|
*
|
| 5 | ml |
salt
|
*
|
| 5 | ml |
oregano
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+2 | grams |
lasagna noodles
|
|
| 5 | ml |
salt
|
*
|
| 1 | x |
water
boiling |
*
|
| 5E+2 | grams |
mozzarella cheese
grated |
|
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 33x22 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.
