Stacey's Savory & Sweet Home Cooking

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Lasagna w/ Beef & Sweet Basil Tomato Sauce

Posted by Stacey @ Savory & Sweet on March 21, 2012 at 12:00 AM

No beef? Just Cheese? Veggie? There are so many variations of lasagna. Beef just happens to be my favorite.

1 Box Lasagna Noodles

1lb Ground Beef

1 Cup Finely Shredded Mozzarella

For Sauce: (See Sweet Basil Tomato Sauce – add ground beef)

2 Tablespoons Olive Oil

1 Whole Medium Onion chopped

4-6 Cloves Garlic chopped

2 Cans 14.5 oz Diced Tomatoes

1 Can 28 oz Tomato Sauce

1 Can 28oz Tomato Puree

½ Cup Grated Parmesan Cheese

2 Tablespoons Tomato Paste

2 Tsp Sugar

1 Tablespoon Salt

2 Tsp Pepper

6-8 Leaves Fresh Basil

For Filling:

1 Large Container Whole Milk Ricotta

1 Cup Grated Parmesan Cheese

1 Cup Finely Shredded Mozzarella Cheese

2 Eggs beaten

1 Tablespoon Parsley

½ Tsp Salt

½ Tsp Fresh Ground Pepper

First, make sauce. Using a 4 Quart pot, on medium heat, add oil and onions. Once onions are translucent, add garlic and let sauté for a few minutes. Add drained diced tomatoes. Stir and let simmer for a few minutes. Add sauce, puree, paste, and parmesan cheese. Bring to slight boil and reduce to simmer. Add sugar, salt and pepper to taste. Chiffonade basil, add to sauce and stir. Brown ground beef in skillet on med high heat. Drain grease and add beef to sauce.

Preheat oven to 350 degrees. Boil water and cook lasagna noodles according to directions on box. Drain noodles and pour a little bit of oil over them so they do not stick and set aside to slightly cool. In a bowl, combine ricotta, parmesan, mozzarella, parsley, eggs, salt & pepper. Mix well. In a deep 9x13 baking dish, start with a layer of sauce. Carefully take the pasta and layer to cover, slightly over-lapping edges. Put a fairly thick layer of cheese mixture on top of pasta and spread evenly. Continue with another layer of sauce, then noodles, and so on. * (The layers of sauce should be fairly thin so lasagna does not come out watery). The last layer should be topped with sauce, then sprinkle the remaining mozzarella cheese to cover. Bake for 30-35 minutes until golden and bubbly.

Categories: Pasta

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