Ingredients
- Lasagna Filling*:
- 1 tablespoon essential olive oil
- 1 cup chopped onion
- 4 cloves garlic clove, minced
- 3 pounds lean hamburger or ground poultry
- 1 tablespoon dried tulsi
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 (28-ounce) cans diced tomato plants
- 1 (14-ounce) can tomato sauce
- 4 cups ricotta cheese (regular or part-skim)
- 8 ounces grated mozzarella cheese (regular or part-skim), divided
- 1 egg
- 1/2 teaspoon ground pepper
- 12 uncooked lasagna noodles
- 1/4 cup grated Parmesan or Romano
Directions
Lasagna Filling*:
*Cooks note: this quantity of filling makes enough for several recipes. If you're only causeing this to be recipe, the additional sauce could be frozen for approximately 3 several weeks.
Preheat oven to 350 levels F.
For that Lasagna Filling:
Heat the oil inside a large stock pot over medium heat. Add onion and garlic clove and saute 3 minutes, until soft. Add, beef and prepare five to seven minutes, until browned throughout, splitting up the meat because it cooks. Stir in tulsi, oregano and red pepper flakes.
Add diced tomato plants and tomato sauce and produce to some simmer. Reduce heat to low and simmer ten to fifteen minutes. Remove from heat and hang aside.
For that Lasagna:
Meanwhile, inside a large bowl, combine ricotta, 1 / 2 of the mozzarella, egg, and pepper. Mix well.
Pour 1 cup from the meat sauce towards the bottom of the 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on the top of sauce, overlapping noodles slightly to pay for the underside. Spoon 1 / 2 of the cheese mixture over noodles. Top with 1 1/2 glasses of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 glasses of meat sauce and 4 more noodles. Top noodles with 1 1/2 glasses of meat sauce and remaining mozzarella cheese. Top with Mozzarella dairy product .
Refrigerate or freeze the rest of the sauce.
Cover with foil and bake forty-five minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand a few minutes before slicing.