Sunday, November 16, 2014

Meaty Lasagna

Meaty Lasagna
                                                                                           Pic by Christine It


3 lbs lean ground beef
1/4 tsp ground black pepper
1 onion, chopped
1 tbsp white sugar
1 sweet pepper, chopped
2 cloves garlic, minced
2 (6 ounce) cans of tomato paste
1 (14.5 ounce) can of diced tomatoes
2 cups water
1 tbsp dried oregano
2 tsp garlic powder
2 tsp salt
300g of ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
Fresh pasta sheets
Shredded Mozzarella cheese (500grams)


In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion, garlic, and sweet pepper until onion is translucent. Combine beef and onion mixture in a large saucepan with tomato paste, diced tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer one hour.
While sauce is simmering, blend ricotta cheese, parmesan, and egg until smooth. Set aside.
Preheat oven to 350 degrees F.
Spread one cup of sauce in the bottom of a 9 x 13 inch baking dish. Cover sauce with one layer of pasta sheets. Cover pasta sheets with one-third of remaining sauce. Top with half the mozzarella. Place another layer of sheets and one of sauce over the mozzarella: top that with the ricotta cheese mixture. Top with final layer of pasta sheets and remaining sauce.
Bake covered in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake uncovered 15 minutes more.

#Lasagna #Beef