Authentic Italian Lasagna
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Serves/Makes: 4
Ready in: 1-2 hrs
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, peeled and chopped
- 1 can (16 ounces) Italian-style diced tomatoes, undrained
- 1 tablespoon tomato puree
- salt and pepper and any other seasonings, to taste
- 1 package (8 ounce size) dry lasagna noodles
- 2 1/2 ounces sliced Mozzarella cheese
- 1 1/2 ounce grated Romano or Parmesan cheese
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and onion. Cook, stirring frequently, until the meat is no longer pink. Drain off any excess grease. Add the garlic, diced tomatoes, and tomato puree. Cook, stirring frequently, until the mixture comes to a boil. Reduce the heat to a low simmer. Cover the pan and let simmer for 45 minutes. Stir in a little water if the sauce becomes too thick. Season to taste with salt and pepper and any other herbs and spices as desired. Preheat the oven to 350 degrees F. Spread a thin layer of the meat sauce in the bottom of a 9x9 baking dish. Top with a layer of lasagna noodles. Repeat the layers using the remaining ingredients and ending with meat sauce. Top the final layer with slices of mozzarella. Sprinkle with the parmesan cheese. If the sauce layers seem dry, gently pour a small amount of water (1/4 cup) around the edges of the noodles. Cover the pan with foil and place in the oven. Bake at 350 degrees F for 35 minutes. Increase the oven temperature to 425 degrees F and remove the foil from the pan. Let cook for 10 minutes or until the cheese is bubbly and light golden brown. Remove the lasagna from the oven and let stand for 10 minutes before slicing and serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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