Sunday, December 23, 2007

Best Lasagna

INGREDIENTS

* 1 (16 ounce) package lasagna noodles
* 1 pound ground beef
* 1 onion, chopped
* salt and pepper to taste
* 1 tablespoon Italian seasoning
* 4 cups ricotta cheese
* 1 cup grated Romano cheese
* 2 1/2 cups spaghetti sauce
* 1 1/2 cups shredded mozzarella cheese
* 2 medium zucchini, sliced
* 1 cup fresh basil leaves

DIRECTIONS

1st Bring a large pot of water to a rapid boil. Cook lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay flat noodles and remove excess water with a paper towel.

2nd In a good, brown ground beef over medium-high heat. Add onion, salt, pepper, spices and Italian. Cook until there is no more pink color and beef. Drain all fluids and aside.

3rd In a large bowl mix ricotta cheese, Romano cheese, 2 cups spaghetti sauce and spiced ground beef. Mix until well mixed. Meanwhile, preheat oven to 375 ° F (190 ° C).

4th Add a thin layer of spaghetti sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top Layer with ricotta more basil leaves. Add another layer of noodles lengthwise. Spread 1 cup of the mozzarella cheese. Set the zucchini slices on top of the mozzarella cheese. Add a thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top pasta with the remaining spaghetti sauce, several basil leaves and an eye-catching arrangement and top with the remaining 1 / 2 cup mozzarella cheese.

5th Bake in the preheated oven for 50 to 55 minutes. If mozzarella cheese is browned, cover loosely with a piece of foil.

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 10 servings

No comments: