Lasagna. The best in the world.
| Posted By: | Ren |  |
on 2010-09-03 11:55:33 |
Ren’s tip: the most fun way to prepare this is to be enjoying a nice glass of red wine yourself :0)
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Ingredients
Sauce- 2 Tbsp. olive oil
- 1 cup(s) finely chopped yellow onion
- 3 or 4 cloves minced garlic
- 3/4 - 1 lb. ground beef
- 1 can crushed tomatoes (28 oz.)
- 1 can tomato sauce (8 oz.)
- 1 can tomato paste (6 oz.)
- 1/2 cup(s) red wine
- 2 Tbsp. Worcestershire Sauce
- 1 1/4 tsp. salt
- 1 tsp. seasoned salt
- 1 tsp. sugar
- 1 tsp. basil
- 1 tsp. oregano
- few dashes Tabasco
- dash black pepper
- 1 lb. lasagna noodles *
- 1 cup(s) low-fat cottage cheese
- 1 cup(s) fresh parmesan, shredded
- 1 lb. mozzarella cheese **
Notes
* you'll use about half** sliced into about 18-24 pieces
Method
Cook:
- Heat olive oil in skillet
- Saute onion, garlic, and meat
- Mix in separate pot first the rest of sauce ingredients, then add to the meat mixture, cover, simmer/low boil, 1 hour, stirring occasionally
- Cook noodles to tender, not full
- Drain in cold water, blot dry and set aside
Putting together:
- Spread sauce, thin! layer
- Cover with 3 (or 4 if you’re using larger baking dish) noodles
- Spread w/ thicker layer of sauce
- Dot with spoonfuls of cottage cheese (half)
- Sprinkle w/ parmesan cheese (half)
- 6 or so slices of mozzarella
- Then repeat
- Then, the top layer has noodles, rest of sauce (should be a nice layer), and rest of mozzarella slices
Let sit in fridge overnight (or if you need to, you can cook it now - reduce cooking time by about 10 minutes or so). Take out of fridge 30-60 minutes before cooking. Bake at 350 degrees for 40 minutes, or until golden hot and bubbly (make sure middle is hot!).
| Prepare Time 120 mins |
Cooking Time 30 mins |
Servings 6 |
Reviews (8)
Reviewed on March 18, 2012 14:58 - by amymoses73
Very good!!!!!only change i made was half ground sausage and half ground beef....very simple and tasty
Reviewed on March 04, 2012 17:14 - by Kelley626
This really is the best lasagna... my whole family loved it! and we have some picky eaters. I used the oven-ready lasagna noodles and added one cup of water to every 3 cups of sauce. (It seemed very watery when it went into the oven, but came out wonderfully). I also used shredded mozzarella rather than processed slices.
Reviewed on January 22, 2012 17:41 - by sfricke1
I don't know if I'm qualified to deem this recipe 'world's best' but it was really delicious! I used ground turkey instead of ground beef and it turned out great.
Reviewed on November 28, 2011 08:23 - by aprilj
I really enjoyed this! I think I could substitute veggie crumbles for the meat to make this a vegetarian dish, but I'd omit most of the salt (since the crumbles are very salty already). I think the key to this deliciousness was letting the sauce simmer over the stove for over an hour. Mmm!
Reviewed on September 22, 2011 10:46 - by rosboss
My kids (3 and 6) said that this was the BEST MEAL EVER! They both ate huge plates. I did add a couple of links of italian sausage and used shredded mozzarella.
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