1.19.2009

MMMM...Lasagna!


With all the baking I've been doing lately, I thought it would be nice to switch it up and cook something for a change! 


I have been craving some lasagna for the longest time ever, so when my father walked in with a pound of freshly ground beef today, I got straight to business. 


My mother got this recipe from her friend many many years ago. She of course, tweaked the recipe here and there and voila! 


This is the most delicious lasagna I have ever tasted and is definitely a winner with my family!



Mama's Homemade Lasagna 

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Ingredients:

1 pound of ground beef
2 tablespoons of vegetable oil
1 and 1/2  large onions
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/4 cup chopped fresh basil leaves
One 6oz. can of tomato paste
3 ounces of tomato sauce
6 ounces of ricotta cheese
1 pound of shredded mozzarella cheese
1 box of Ronzoni Lasagna (use only 15 pieces) (4 teaspoons of salt and 3 tablespoons of oil for water that you boil the lasagna in)

Directions:


Peel and chop the onions. In a large saucepan, add the oil, and saute the ground beef on medium low heat with the onions, salt, pepper, oregano, and basil leaves for 15 minutes.

Then add the tomato paste and tomato sauce, and cover the beef with water. Bring to a boil, and then reduce the heat and cook for another 15 minutes.

Fill another large saucepan with water and bring it to a boil. When it boils, add the salt and oil, and throw in the 7 pieces of lasagna. Cook for about 20 minutes. Fill a rectangular baking pan(wide enough for the lasagna pieces) with warm water and place the cooked lasagna in that pan and set them aside. Cook the next eight pieces of lasagna and place them in the pan when they are done.

Arranging the lasagna: On the bottom of a 13 by 9 inch glass baking pan, spread some of the beef sauce on the bottom(use mostly the oily part of the sauce). Place 3 pieces of lasagna lengthwise on top of the sauce. Spread some sauce over those 3 pieces, some ricotta, and sprinkle some mozzarella cheese. 
 
Repeat this process 4 more times, proportioning out the sauce, ricotta, and cheese for each layer. When you are done, cut a piece of aluminum foil that is large enough to cover the pan. Spray the underside of the foil with cooking spray. This will prevent cheese from sticking the foil. Cover the pan with the foil, wrapping the sides of the foil tightly around it.

Bake at 350 degrees for 50 minutes. Then, remove the aluminum foil and let it cook for 10 minutes at 400 degrees.

3 comments:

  1. Have you ever tried using no-bake lasagna noodles? They are such a time saver.

    My son enjoys eating all different types of lasagna.

    I like to add a couple eggs, parmesan cheese, chopped parsley, salt and pepper to the ricotta.

    I use ground turkey when cooking a red lasagna and ground chicken when making a white lasagna with veggies.

    Thanks for sharing your mom's recipe.

    ReplyDelete
  2. MashaAllah looks realy appetising, intresting to see differnet versions of this infamous dish. Nice look to for the blog.

    ReplyDelete
  3. assalamu alaykum sis,
    I have not been posting her for such a long time.
    Mash'Allah your lasagna looks so great! I used to make my own fresh egg sheets then my pasta machine left home never to return and I couldn't make them any longer.
    Lately I have made some vegetable lasagna and I was so surprised that the taste is much better than the meaty ones, maybe 'cos I like veggies best!
    x

    ReplyDelete

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