Classic Lasagne
Classic Lasagne recipe
Yield
6 servingsPrep
30 minCook
3 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 ½ | cups |
tomatoes
|
|
| 16 | ounces |
tomato sauce
|
|
| 1 | large |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | teaspoons |
oregano
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
basil
fresh, crushed, or 1/4 teaspoon dried |
*
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | pound |
lasagna noodles
|
|
| 1 | pound |
ricotta cheese
|
|
| ½ | pound |
mozzarella cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 3E+1 | ml |
olive oil
|
|
| 828 | ml |
tomatoes
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 1 | large |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 7.5 | ml |
oregano
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 5 | ml |
basil
fresh, crushed, or 1/4 teaspoon dried |
*
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 237 | ml |
mushrooms
sliced |
|
| 226.8 | g |
lasagna noodles
|
|
| 453.6 | g |
ricotta cheese
|
|
| 226.8 | g |
mozzarella cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Sauté ground beef in hot oil until meat loses its pink color.
Add tomatoes, tomato sauce, seasonings and mushrooms.
Mix well; cook slowly about 2 hours or until sauce is thickened.
Cook noodles following directions on package; drain, rinse in cold water and separate.
In a buttered 3-quart baking dish make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order, using about half of each for each layer.
Bake in 350℉ (180℃) F oven 30 minutes or until bubbly.
