Homemade Lasagna
1 lb ground beef
Chopped onion, white or yellow
Minced Garlic
1 can tomato paste
1 can diced tomatoes
1 can tomato sauce
1-2 tablespoons of dried oregano, basil, marjoram or an Italian seasoning blend
Option to add sprinkle of rosemary and thyme
2 lbs ricotta cheese
2 eggs
1 lb shredded mozzarella
9+ lasagna noodles
Salt, pepper
Brown 1lb ground beef (or bison). When done, add in 1/2 to 1 full yellow or white onion, chopped to soften.
Add in a few cloves or tablespoons of minced garlic. Saute until fragrant.
Add in about 1/2 cup (1 small can, or 1/2 full can) of tomato paste. Let cook for a few minutes, add salt.
Add in 1 can of diced tomatoes and 1 can tomato sauce.
Add in 1-2 tablespoons of each dried oregano, basil, marjoram (or Italian seasoning blend).
Add in rosemary and thyme (optional).
Add in salt, pepper, additional seasonings if needed.
Mix 2 lbs ricotta cheese with 2 eggs and 1/2 cup shredded mozzarella cheese.
Add in salt, pepper, basil. Option to add in spinach.
Boil lasagna noodles for 5-8 minutes to soften, or buy oven-ready lasagna noodles.
Assemble your lasagna starting with the noodles, layering the bottom of your pan. Sprinkle some shredded cheese on top (so the meat sauce doesn't slide), add the meat sauce, option to sprinkle shredded cheese again to separate layer from ricotta cheese mixture. Repeat: noodle, some shredded cheese, meat sauce, some shredded cheese, ricotta, noodles. I usually get 3 layers of noodles in my casserole dish. Top with remaining shredded cheese.
Bake at 350 F with foil over the cheese for 35-40 minutes, then remove the foil for the last 10-15 minutes to brown the cheese. Let lasagna sit for 5 minutes before cutting to serve.
Chopped onion, white or yellow
Minced Garlic
1 can tomato paste
1 can diced tomatoes
1 can tomato sauce
1-2 tablespoons of dried oregano, basil, marjoram or an Italian seasoning blend
Option to add sprinkle of rosemary and thyme
2 lbs ricotta cheese
2 eggs
1 lb shredded mozzarella
9+ lasagna noodles
Salt, pepper
Brown 1lb ground beef (or bison). When done, add in 1/2 to 1 full yellow or white onion, chopped to soften.
Add in a few cloves or tablespoons of minced garlic. Saute until fragrant.
Add in about 1/2 cup (1 small can, or 1/2 full can) of tomato paste. Let cook for a few minutes, add salt.
Add in 1 can of diced tomatoes and 1 can tomato sauce.
Add in 1-2 tablespoons of each dried oregano, basil, marjoram (or Italian seasoning blend).
Add in rosemary and thyme (optional).
Add in salt, pepper, additional seasonings if needed.
Mix 2 lbs ricotta cheese with 2 eggs and 1/2 cup shredded mozzarella cheese.
Add in salt, pepper, basil. Option to add in spinach.
Boil lasagna noodles for 5-8 minutes to soften, or buy oven-ready lasagna noodles.
Assemble your lasagna starting with the noodles, layering the bottom of your pan. Sprinkle some shredded cheese on top (so the meat sauce doesn't slide), add the meat sauce, option to sprinkle shredded cheese again to separate layer from ricotta cheese mixture. Repeat: noodle, some shredded cheese, meat sauce, some shredded cheese, ricotta, noodles. I usually get 3 layers of noodles in my casserole dish. Top with remaining shredded cheese.
Bake at 350 F with foil over the cheese for 35-40 minutes, then remove the foil for the last 10-15 minutes to brown the cheese. Let lasagna sit for 5 minutes before cutting to serve.