Tuesday, March 13, 2007

My Lasagna

1 large can of diced tomatoes
1 small can of diced tomatoes
1 1/2 white onions
3 cloves garlic
1 1/2 tsp. dried basil
1 tsp. marjoram
1 tsp. oregano
1 Tbsp. white sugar
1 tsp. salt
few dashes of pepper
1 Tbsp. dry white wine
1 - 1 1/2 pounds ground beef
2 cups Mozarella cheese
1 container Ricotta cheese
Sprinkling of Parmesan cheese
Lasagna noodles

Brown the ground beef in a large skillet. While cooking the beef, in blender, blend together the 1 large can of diced tomatoes, the onions and the garlic. Blend them up until smooth. Drain the ground beef. Add the contents of the blender, the 1 small can of diced tomatoes and all of the seasonings and the wine. Cover and simmer for 10 minutes or so.
Layering it:
In a 9x13 casserole dish, begin with a layer of the hot sauce mixture, followed by lasagna noodles (you'll have to break one up to fill in the gaps at the ends. The next layer should be Ricotta cheese. Use a spoon and spread evenly just less than half of the container onto the noodles. Sprinkle a layer of mozzarella cheese. Repeat the layering pattern once again, ending with a top layer of mozz. cheese and a sprinkling of Parmesan cheese
Cover with foil and place on cookie sheet (because it tends to bubble over a bit). Cook in a 375 Degree oven for 1 hour (usually more like 55). Let it sit for about 5 minutes before serving.

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