Monday, August 1, 2011

Best Ever Lasagna Recipe

Best Ever Meat Lasagna Recipe

Lasagna is named after the flat, wide noodle used in the dish, which lends itself very well to layering with cheese and tomato sauces. Vegetarian varieties that incorporate spinach, asparagus, mushrooms or even butternut squash are very tasty, but this recipe is for carnivores. This recipe serves about 10, less if a hungry teenage boy is present!

Organic Lasagna

If a cook is fussy about using only organic ingredients in his creations, he can readily find organic brands for just about every ingredient that goes into meat lasagna in most grocery stores. Raw milk cheeses are fabulous, if they are available. Another gourmet touch is to have a small herb container near the kitchen to harvest fresh parsley and basil from for such a time as baking lasagna. Freshly chopped basil (1 tbsp like the recipe calls for or even a little more) and parsley (2 tbsp) have been used in this recipe instead of the spices from jars with great results.

Meat and Cheese Lasagna Ingredients
  • 1 pound lean ground hamburger meat
  • 3 cloves garlic, minced
  • 1 tbsp whole basil
  • 1 1/2 tsp salt
  • 28 oz (1 lb 12 oz) canned diced tomatoes (the non-diced can can be substituted and then simply diced. Use the liquid in the can, too)
  • 2 6-oz. cans tomato paste
  • 1/2 to 3/4 cup water, to taste, depending on the lack of dryness desired
  • 10 ounces lasagna noodles
  • 2 eggs
  • 4 cups cream style small curd cottage cheese
  • 1/2 cup grated Parmesan or Romano cheese
  • 2 tbsp. parsley flakes
  • 1 tsp salt
  • 1/2 tsp. pepper
  • 1 pound mozzarella cheese, thinly sliced or grated
Version 2 of 234 x 60 Pixels

Meat Lasagna Recipe Preparation
  1. Boil the noodles till tender according to the package directions in boiling, salted water; drain and then rinse.
  2. Meanwhile, brown the ground meat slowly in a large frying pan; spoon off the excess fat or drain it into a container to be thrown away afterward.
  3. Add the next five ingredients to the meat and 1/2-3/4 cup water. This should have the consistency of a thick spaghetti sauce when done.
  4. Cover and simmer the meat mixture for 15 minutes, stirring often.
  5. Beat the eggs in a medium size bowl; then add the rest of the ingredients except the mozzarella.
  6. Layer half the noodles in a 15 x 10 x 2" baking dish (glass Pyrex works great); spread with half the cottage cheese filling; add the next layer of half the mozzarella cheese; add the next layer of half the meat sauce.
  7. Repeat the exact same layers.
  8. Bake at 375* for 30 minutes (or assemble early and refrigerate; bake 45 minutes).
  9. Let stand covered tightly for 15 to 30 minutes. Tin foil can be used but be careful to not let the tin foil touch the lasagna as it can adhere to it. Plastic wrap can be used first, then covered with the tin foil to prevent this problem. Serves about 10.
Jennifer Ruttenburg baked the organic version and posted the results on her blog, including pictures. She added some grated mozzarella cheese on the top, and noted how much lasagna the recipe made, allowing leftovers for another meal. This meat lasagna is a popular, tasty dish to serve for everyday fare or a company feast.

Read more recipes:

No comments:

Post a Comment