Lasagna is a dish traditionally made with layers of pasta sheets, Bolognese sauce, spinach-ricotta filling, béchamel sauce, and more cheese. It is an Italian dish that is popular and loved all over the world. Today we are sharing with you the American take on the classic Italian dish. The meat sauce is made from slowly simmered lean ground beef with tomatoes and herbs. The ricotta filling has no spinach in it. There is also no béchamel sauce used in this recipe. This American lasagna is appealing to the eyes as well as to the taste buds. Once you’ve tried making this recipe at home, it will surely be your staple meat lasagna recipe.
Ingredients:
• 1 ½ pounds of lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 2 tbsp brown sugar
• 1 ½ tsp salt
• 1 29-oz can of diced tomatoes
• 2 6-oz cans of tomato paste
• 12 dry lasagna sheets
• 2 eggs, beaten
• 1 pint of part-skim ricotta cheese
• ½ cup of grated parmesan cheese
• 2 tbsp dried parsley
• 1 tsp salt
• 1 pound of shredded mozzarella cheese
• 2 tbsp grated parmesan cheese
Instructions:
This recipe takes about 2 hours to make. Serves 8.
Sauté lean ground beef in a pan over medium heat for 2 to 3 minutes.
Add onions and garlic and sauté for 5 minutes.
Remove excess fat from the pan.
Add basil, dried oregano, brown sugar, and 1 1/2 tsp salt.
Mix, then add tomato paste and diced tomatoes.
Stir and turn the heat down to low.
Simmer for 30 to 35 minutes, stirring occasionally.
While the sauce simmer, cook the lasagna sheets according to packet instructions.
To make the ricotta filling, mix beaten eggs, part-skim ricotta cheese, parmesan cheese, dried parsley, and 1 tsp salt in a bowl.
Preheat oven to 375°F.
To assemble the dish, start by spreading a thin layer of the sauce on the bottom of a 9″x13″ baking dish.
Arrange 4 lasagna sheets on top of the sauce.
Spread half of the ricotta filling on top of the lasagna sheets.
Sprinkle ½ pound of mozzarella cheese on top of the ricotta filling.
Spread ⅓ of the sauce on top of the cheese.
Repeat building the layers starting with the lasagna sheets, then the ricotta filling, the rest of the mozzarella cheese, and ⅓ of the sauce.
Arrange the rest of the lasagna sheets, then top with the remaining sauce.
Sprinkle grated parmesan cheese on top.
Cover the baking dish with a greased aluminum foil.
Bake in the preheated oven for 1 hour.
Remove the aluminum foil. then bake for another 20 minutes or until the top is golden brown.
Let the dish cool for about 10 minutes for slicing and serving.
Ideas And Tips:
• The dish can be prepared up to 2 days in advance. Cover the dish and store in the fridge until ready to bake.
images – https://www.youtube.com/watch?v=w8QjQL-LWGE
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