1 package of noodles (should around 1 lb in weight)
1 lb mozzarella
1/2 lb good quality parmesan
1 lb ricotta cheese
Instructions
Brown the meat in large sauce pan or dutch oven.
Roughly dice the onion, and mince as much garlic
as you want. I used eight cloves. Once this is
done, throw the ground beef brick into a pan over
medium heat and cook until browned. If a lot of
fat seeps out, drain most of it. You need only a
few Tbs of fat to cook the onion and garlic in.
Once you've drained the extra fat, throw in the
onions, garlic, some salt and pepper, and a good
amount of crushed red pepper.
Stir this around for a few minutes over medium
heat until the onions become soft. Then add in a
few good pinches of oregano and a Tbs or two of
tomato paste. Open both cans of tomatoes and dump
them in. Mix it around for a moment, and bring to
a light boil. Watch out for splatters!
Lower the heat to a simmer and cover. Let simmer
for approximately 45 minutes while you do the rest
of the work.
Get a pot of water boiling and cook the pasta
according to the lowest number on the package
directions. You don't want them to be soggy!
Once the pasta is done, drain them well and
separate the noodles as much as you can.
Otherwise they get quite sticky!
While the pasta is boiling, grate the cheese if
you chose to do so yourself. I love grating
cheese.
Your sauce should be done at this point, so turn
off the heat, check the seasonings and add
anything extra that you want. i'm adding fresh
basil because I love the way it tastes. If you
choose to do basil, roll the leaves up and then
cut them with kitchen shears over the pot, or with
a small knife and then transfer to the pot.
Now we can start assembling!
Preheat the oven to 400 degree. Make sure your
cheeses noodles and sauce are all within easy
reach.
Ladle just enough sauce to cover the bottom of the
pan with liquid. Then place four noodles on top
of the sauce, slightly overlapping. If they're
broken, piece them together as much as possible.
Spread 1/4 of the ricotta over the noodles, and
then 1/4 of the mozzarella and 1/4 of the
Parmesan.
Now you'll put more sauce over the cheese and then
noodles, and ricotta, etc. You repeat the basic
build three times.
On the fourth and final level, do ricotta cheese,
then the rest of the sauce, topped with the rest
of the cheese.
Now bake at 400 degrees for 40 minutes. Let rest
for at least ten minutes.
Originally Submitted
5/11/2013
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