Classic Italian Lasagna
Classic Italian Lasagna recipe
Yield
8 servingsPrep
45 minCook
30 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
lasagna noodles
|
|
| 1 | pound |
ground beef, lean
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 10 | ounces |
mushrooms
sliced |
|
| 14 | ounces |
tomato sauce
|
|
| 5 ½ | ounces |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
cottage cheese
creamed |
*
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | package |
mozzarella cheese
sliced |
*
|
| 1 | package |
spinach
thawed, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
lasagna noodles
|
|
| 453.6 | g |
ground beef, lean
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 289 | ml/g |
mushrooms
sliced |
|
| 404.6 | ml/g |
tomato sauce
|
|
| 159 | ml/g |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
dried |
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
cottage cheese
creamed |
*
|
| 79 | ml |
Parmesan cheese
grated |
|
| 1 | package |
mozzarella cheese
sliced |
*
|
| 1 | package |
spinach
thawed, chopped |
|
Directions
Cook lasagna in a large quantity of boiling water until just barely tender; drain off most of water; add ice cubes to stop cooking.
Allow lasagna to stand in cold water to prevent pasta sticking together.
In a saucepan, brown meat with onion and garlic; drain off fat.
Cook over low heat, covered, for about 5 min.
Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano.
Simmer 15 mins.
Combine egg with spinach, cottage and parmesan cheeses.
Spread ⅓ of meat sauce in 13x9 inch baking dish .
Cover ¼ of lasagna (about 5 overlapping strips.)
Alternate another ⅓ of sauce and ¼ of lasagna.
Spread spinach mixture over pasta and cover with ¼ lasagna strips.
Top with remaining sauce and pasta.
Arange mozzarella cheese on top. Bake at 350℉ (180℃) for 30 mins.
Let stand 10 minutes before serving.
