Lasagna - Always a Family Favorite
1. Place ricotta, 8 oz mozzarella, 2 eggs
and nutmeg in a bowl and beat on low until creamy. Refrigerate.
2. Add tomatoes, basil, salt ,1/2 cup olive
oil and red wine to pot and bring to boil. Reduce and simmer 1 hours
Crush the tomatoes while cooking.
3. Bring to boil pot of water and cook
lasagna noodles according to directions. Rinse in cold water and
drizzle with olive oil to prevent sticking.
4. Brown ground beef and drain. (Garlic and
Italian seasoning may be added to beef while cooking for an extra kick
of flavor)
5. Add cooked beef to sauce and mix.
6. Preheat oven to 375.
7. Place a layer of noodles on bottom of
9x12 baking pan.
8. Cover with just enough sauce to cover
noodles.
9. Add another layer of noodles crosswise
(opposite pattern from first layer).
10. Add sauce again to cover.
11. Add another layer of noodles crosswise
(opposite pattern from second layer).
12. Add cheese mixture from frig.
13. Add another layer of noodles crosswise
(opposite pattern from third layer). You will have leftover noodles as
1 lb is not enough and 2 lb is to much.
14. Add remainder of sauce.
15. Grate mozzarella and spread over top.
16. Drizzle lightly with olive oil and
sprinkle some salt on top.
17. Place toothpicks strategically to
prevent foil from sticking to cheese.
18. Cover with foil and bake for 20 minutes.
19. Uncover and bake additional 20 minutes
(note monitor this step as to not burn the cheese, all ovens are
different).
20. Take out of oven and let rest 20 minutes
to set up (this is a must otherwise it will be a mess when you serve).
21. Serve with your favorite salad and lots
of garlic bread.
Enjoy!
