Baked Lasagna
Carole Bradford
Delicious meal. Just add garlic bread and a salad.
ingredients
- Italian Meat Sauce:
- 1 15 oz. can tomato sauce
- 1 15 oz. can tomato puree
- 1 6 oz. can tomato paste
- 1 cup water
- 1 bay leaf
- 1/4 cup oil
- 1 pound extra lean meat, ground beef, chicken or turkey
- 1 medium onion, chopped
- 1 1/2 cups sliced mushrooms
- 2 garlic cloves, crushed
- 2 Tbsp. black olives, pitted and chopped
- 2 Tbsp.chopped fresh parsley
- 1 tsp. salt
- 2 Tbsp. sugar
- 1/2 tsp. each oregano, thyme, rosemary, basil, pepper
- 2 eggs
- 1 15 oz. part skim ricotta cheese
- 2 cups grated mozzarella cheese (8 oz.)
- 1 cup grated Parmesan cheese, divided
- 12 oz. uncooked lasagna noodles
directions
- 1
Meat Sauce:
- 2
Combine tomato sauce, puree and paste, water, bay leaf and olive oil in a heavy large sauce pan, cook at medium high heat, bring to a light boil, stirring constantly.
- 3
In a separate frying pan, saute ground meat. When the meat is done drain the fat. Add onions, mushrooms and garlic; saute for 1 or 2 minutes. Add the black olives and parsley to the tomato sauce mixture, then stir in the meat mixture, salt, sugar, oregano, thyme , rosemary, basil and pepper. Cook on medium heat until it comes to a boil, stirring constantly. Turn down heat so it’s just below boiling and simmer for 20 minutes.
- 4
Assemble:
- 5
Preheat oven to 350°.
- 6
Blend together eggs, ricotta cheese, mozzarella cheese and 3/4 cup Parmesan cheese. In a 10 x 15 inch pan layer lasagna as follows:
- 7
Meat sauce, noodles, cheese mixture, noodles, meat sauce, noodles, cheese mixture,noodles, meat sauce and top with remaining 1/4 cup Parmesan cheese.
- 8
Bake in oven for about 35 minutes.
notes
Use lasagna noodles designed not to be pre-cooked.
Source: Carole Bradford
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