Author Topic: Tasty Lasagna  (Read 548 times)

Olga Drozd

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Tasty Lasagna
« on: February 03, 2018, 07:13:19 PM »

Rich and tasty with meat, mushrooms, whole milk ricotta cheese, Parmesan, and shredded mozzarella cheese.


1 tablespoon olive oil
8 ounces white mushrooms, sliced thin
2 celery ribs, chopped fine
1 onion, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 teaspoon Salt
4 garlic cloves, minced
2 Tablespoons minced fresh oregano
1 1/2 pounds (85%) lean ground beef
1 (28-ounce) can tomato puree
1 (14.5 ounces) can diced tomatoes, drained


12 lasagna noodles
2 cups whole milk ricotta cheese
1 1/4 cups grated fresh Parmesan cheese - divided
1/2 cup chopped fresh basil
1 large egg
1/2 teaspoon pepper
4 cups shredded mozzarella cheese

FOR THE SAUCE: Heat the oil in a large Dutch oven (or a heavy pot) over medium heat until shimmering.  Add the mushrooms, celery, onion, bell pepper, and 1 teaspoon salt and cook, stirring occasionally until softened, 6 to 8 minutes.  Stir in the garlic, oregano, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.

Add the beef, increase the heat to medium high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes.  Stir in the tomato puree and drained diced tomatoes, bring to a simmer, and cook until the flavors are blended, about 3 minutes.  Season with salt and pepper to taste, then set aside oil the heat.  (You should have about 10 cups sauce.)

Meanwhile, adjust an oven rack to the middle position and heat the oven to 375 degrees F.  Bring 4 quarts water to a boil in a large pot.  Add the noodles and 1 Tablespoon salt and cook, stirring often, until al dente. Drain the noodles and rinse them under cold water until cool.  Spread the noodles out in a single layer over clean kitchen towels.  (Do not use paper towels; they will stick to the pasta.)

Mix ricotta, 1 cup of the Parmesan, the basil, egg, 1/2 teaspoon salt, and pepper together in a bowl.  Spread 1 cup of the meat sauce over the bottom of a 13 by 9 inch baking dish. Place 3 of the noodles in the baking dish to create the first layer. Drop 3 tablespoons of the ricotta mixture on top of each noodle, then spread it into an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 2 1/2 cups more meat sauce evenly over the cheese.  Repeat this layering of noodles, ricotta mixture, mozzarella, and meat sauce twice more.

For the final layer, place the remaining 3 noodles on top of the sauce in the baking dish, spoon the remaining 1 1/2 cups sauce evenly over the top, and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.

Place the baking dish on a foil lined rimmed baking sheet.  Lightly coat a large sheet of foil with vegetable oil spray and cover the lasagna.  Bake for 15 minutes, then remove the foil and continue to bake until the sauce is bubbling and the cheese is spotty brown, about 35 minutes longer.  Let cool for 20 minutes before serving.  Serves 8 to 10.
« Last Edit: February 03, 2018, 07:14:57 PM by Olga Drozd »