For my pasta lovers I'm sharing this easy lasagna recipe that's sure to please. Whether you use fresh or dry pasta...fresh tomato sauce or canned you'll definitely be happy with this one.
INGREDIENTS
For the meat sauce:
1 tbsp vegetable oil
2 lbs minced beef, seasoned with black pepper
salt to taste
1 onion, finely diced
1 sweet pepper, diced
2 cloves garlic, minced
4 cups Four Cheese Tomato sauce*
1/4 teaspoon oregano
1 tablespoon fresh basil, cut in strips
Other ingredients:
9 -12 lasagna noodles, cooked al dente
2 cups Ricotta cheese
1 egg
salt and pepper to taste
3 cups mozzarella cheese, shredded
1/2 cup Gruyere cheese, shredded
Parmesan cheese as desired
METHOD:
Preheat the oven to 350 degrees F.
Heat the oil in a sauce pan. Cook the seasoned minced beef, separating the pieces to prevent lumping. Add desired salt. Stir in the onion, sweet pepper and garlic.
Set side 4-5 tbsp tomato sauce.
Add the rest of tomato sauce, oregano and half of the basil then allow the meat to simmer over a low – medium heat until the meat is cooked. Taste and adjust salt and pepper if necessary.
In a small bowl whisk the ricotta with the egg, pepper and the rest of cut basil.
In a 9” x 13” x 2 ½ “ lasagna pan, spread a thin layer of the meat sauce evenly on the bottom.
Place three lasagne noodles on top of the sauce. Drop spoonfuls of the ricotta mixture on top of the noodles and distribute evenly with a rubber spatula. Sprinkle some shredded Mozzarella and Gruyere on top. Add another layer of noodles. Continue layering noodles then meat sauce, shredded cheese, three noodles then ricotta and shredded cheese.
AT THE TOP (final layer) place the final three sheets of lasagne and spread the sauce that was set aside in step 3. Then the rest of shredded mozzarella and Gruyere.
Bake for 35 – 40 minutes.
If the cheese on top has not melted enough turn on the broiler for 1-3 minutes. Remove the baked lasagna from the oven and let rest for at least 20 minutes before slicing.
Slice and served with freshly grated Parmesan.
YIELD:
APPROXIMATELY: 12- 14 servings
RECIPE NOTES
*I use my favourite canned tomato four cheese sauce :) but feel free to use homemade tomato sauce if you prefer