Saturday, 20 October 2012
American Lasagna
Ingredients
Original recipe makes 8 servings
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1 (29 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 12 dry lasagna noodles
- 2 eggs, beaten
- 1 pint part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 pound mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Directions
1. In a container over method heat, darkie hamburger, red onion and garlic; strain fat. Mix in tulsi, oregano, darkie sugar, 1 1/2 tsp sodium, chopped tomato vegetables and tomato insert. Cook for 30 to 45 moments, mixing sometimes.
2. Preheat range to 375 levels F (190 levels C). Bring a large pot of gently salted water to a steam. Add lasagna dinner, and cook for 5 to 8 moments, or until al dente; strain. Lay dinner flat on shower, and mark dry.
3. In a method bowl, mix together egg, ricotta, Dairy products, parsley and 1 tsp. sodium.
2. Layer 1/3 of the lasagna dinner in the bottom of a 9x13 inch cooking bowl. Cover the noodles with 1/2 ricotta combination, 1/2 of the mozzarella dairy products and 1/3 of the marinade. Do it again. Top with staying dinner and marinade. Spread additional Dairy products over the top.
4. Bake in the pre-heated range half an hour. Let stand 10 moments before providing.
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