Lasagna
Lasagna
This is a 3-step process but it is not at all difficult. It also takes a bit of time, at least 2 hours. So a little patience and you will have something homemade that is a sure fire hit. I don’t know anyone that does not love a baked pasta dish.
SAUCE:Â
- 1 tablespoon olive oil
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 Â can (24 ounces) crushed tomatoes
- 1/2 cup beef broth (1/2 teaspoon Better than Bullion with 1/2 cup water also works well)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 teaspoon black pepper
METHOD: Heat olive oil in a pot with garlic until fragrant. Once you can smell the garlic, add the tomato paste. Add in can of tomatoes, rinse the can out with the beef broth. Once simmering, add in the ground beef. Brown the beef fully, and add in about 1/3 cup of dry red wine. Simmer until cooked off, add thyme, salt, pepper and simmer for at least 20 minutes.
RICOTTA
- 1 beaten egg
- 8 ounces whole milk ricotta
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chopped parsley
- 1/4 cup grated parmesan cheese
Put all ingredients into a bowl and mix well.
LAYERS
- PREHEAT OVEN to 375F first.
- Add a small amount of sauce in the bottom of the dish so the sheets does not stick
- Sheets of pre-cooked or oven-ready pasta
- Layer of ricotta mixture
- Add sheet of lasagna
- Layer of deli thin sliced provolone, with layer of sauce on top
- Add sheet of lasagna
- Layer of ricotta, sauce, provolone slices
- Final layer of shredded mozzarella on top
- TIP: Put toothpicks in the middle of the lasagna so the cheese does not stick to the foil while cooking.
METHOD
- Bake at 375F for 30 minutes covered with aluminum foil.
- Remove foil, remove toothpicks.
- Rotate dish and bake an additional 30 minutes uncovered until browned on top (no need for the broiler)
- Allow to rest (important) for at least 15-20 minutes.
