November 17, 2011

Audra's Lasagna

  This is my version of traditional lasagna. I recently prepared a pan of this lasagna for my sister and her family while they were moving in to their new home.
I realized this recipe was blog worthy when she called me the next day and
told me my brother-in-law woke up thinking about how good the lasagna was the night before!
I hope you enjoy this recipe as much as my family does!
1lb ground beef
2 TBS olive oil
1 small purple onion chopped fine
3 cloves garlic, minced
1 can tomato paste
1- 15 oz can tomato sauce
1- 15 oz can diced tomato

1 cup chicken broth
1 tsp. oregano
1 tsp. basil
1 tsp. marjoram
1 tsp. garlic & herb
¼ tsp. red pepper
1 ½ tsp. sugar

salt and pepper to taste
15 oz ricotta cheese
1 egg
1 package of oven ready lasagna noodles

I recommend

(Barilla Flat
Egg Lasagna 9oz Box)
½ lbs - 1 lbs. shredded mozzarella cheese
Parmesan cheese
Sauté onion and garlic in olive oil and remove from pan then fry beef in the remaining oil. If your beef is fatty drain the grease. In a large pan add tomato paste, tomato sauce, diced tomatoes, chicken broth, onion, garlic, sugar, all herbs, salt and pepper.

meat to mixture. Cover and simmer for 25 minutes.

While the sauce is simmering beat an egg in a medium bowl. Then 

add ricotta cheese and add a sprinkle of all herbs and mix well.
Now you are ready to put your lasagna together!
Place a small amount of sauce (so the lasagna noodles do not touch the bottom of the pan) in a greased 9 x 13 casserole dish. Spread layers of noodles, ricotta cheese, sauce, and mozzarella cheese for 3 layers
. Pour the remaining sauce over the last layer of noodles. 

the top of the lasagna with mozzarella cheese, Parmesan cheese, and oregano. Bake at 375 degrees for 30 minutes covered with foil. Then remove foil for an additional 5 to 10 minutes.
Call the family to the table and enjoy a wonderful family meal made by you! Serve with fresh steamed green beans, salad, and French bread. Enjoy :)

1 comment:

  1. Sounds heavenly. Have you ever used Italian sausage in your lasagna? Either 50/50 with ground beef or all? I leave the lasagna making to my wife, but last time, she used some of my home-made Italian sausage and it was oh so good.


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