Busy Nights Recipes

Sunday, November 20, 2005

Simple Meat Lasagna

Simple Meat Lasagna
adapted from The America's Test Kitchen Family Cookbook

15 oz ricotta cheese
2.5 oz Parmesan cheese, grated (1 1/4 C)
1/2 C minced fresh basil
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
6 C tomato sauce (see below)
12 no boil lasagna noodles
1 pound mozzarella, shredded (4 C)

2 28 oz cans tomato sauce
2 Tbsp tomato paste
6 cloves garlic, minced; divided
1 med yellow onion; divided
1 lb ground beef
1/2 Tbsp red pepper flakes (optional)
1/2 - 1 Tbsp Italian Seasonings

Adjust oven rack to middle position and preheat oven to 375 degrees.
In skillet brown beef with 1/2 onion and 1/2 garlic.

In large sauce pan saute remaining onion and garlic. Add tomato sauce, paste, red pepper flakes, and Italian Seasoning. Let simmer. Stir in drained beef mixture and keep warm.

In medium bowl combine egg, ricotta, 1 C Parmesan, basil, salt and pepper.

Layer lasagna in a 9x13-inch baking dish:
1/4 tomato sauce
3 noodles
3 Tbsp Ricotta mixture on each noodle and spread.
Sprinkle with 1 C mozzarella.
Spoon 1 1/2 C sauce evenly on the cheese.
Repeat this layering 2 more times.

For the final layer, place 3 remaining noodles on top. Spread remaining sauce over noodles, sprinkle with remaining mozzarella and Parmesan.

Spray a large piece of foil with cooking spray and cover lasagna. Bake for 15 minutes.

Remove foil and continue to bake until cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.


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