Total Steps
6
Ingredients
22
Tools Needed
4
Ingredients
- additional cheese(optional)
- 1 cup grated Romano cheese
- 1 pound mozzarella cheese, coarsely grated
- 1 teaspoon oregano
- 2 cloves garlic, minced
- 1 teaspoon pepper
- 1 pinch salt
- 3 eggs
- 1 cup grated Romano cheese
- 1 pound Ricotta cheese
- 2 cans 29 oz. Italian crushed tomatoes
- 1 can 6 oz. water
- 1 can 6 oz. tomato paste
- 1 teaspoon oregano
- 1 teaspoon pepper
- salt(optional)
- 2 cloves garlic, minced
- 2 medium onions, finely chopped
- 1 pound lean ground beef
- 1 tablespoon salt
- 1 pound lasagne noodles
- 2 tablespoons water
Instructions
Step 1
Brown the lean ground beef, 2 medium onions, and 2 cloves minced garlic in a pot. Add the 2 cans of Italian crushed tomatoes, 1 can of water, 1 can of tomato paste, 1 teaspoon oregano, 1 teaspoon pepper, and salt to taste. Simmer uncovered for 1 1/2 hours.
Step 2
In a bowl, mix the 1 pound Ricotta cheese, 3 eggs, 1 cup grated Romano cheese, 1 teaspoon oregano, 2 cloves minced garlic, 1 teaspoon pepper, and 1 pinch salt. Set aside.
Step 3
In 6 quarts of water, add 1 tablespoon salt and bring to a boil. Add 1 pound lasagne noodles and cook until just tender. Do not overcook.
Step 4
Remove noodles from heat, run cold water into the pot until the noodles are cold, then drain them. You will need an oblong baking dish at least 2-1/2 to 3 inches deep for assembly.
Step 5
Grease the baking dish. Cover the bottom with some sauce and 2 tablespoons of water. Add a layer of drained noodles, then a layer of the ricotta cheese filling, and then a thin layer of sauce. Sprinkle with part of the grated Romano and mozzarella cheese (from the 1 cup grated Romano and 1 pound mozzarella). Repeat layers, finishing off with noodles on top. Pour remaining sauce over the top and sprinkle with the remaining grated Romano and mozzarella cheese.
Step 6
Cover the dish with aluminum foil and bake at 375°F for 60 to 70 minutes.