February 16, 2010

Elly's lasagna

1 lb. lasagna noodles
1 (15 oz) container Ricotta cheese
1/2 cup grated pecorino romano or parmesan cheese
1 egg, beaten
parsley, to taste
ground pepper, to taste
1 batch meatsauce (recipe follows)
2 cups shredded mozzarella cheese

Preheat oven to 350.

Boil lasagna noodles in salted water until al dente.

In a small mixing bowl, mix together ricotta, romano, beaten egg, black pepper and parsley.

Spray a little oil over a large baking dish. Spread a thin layer of meatsauce over the bottom and then layer the lasagna as desired, alternating noodles/ricotta/meatsauce. End with a thin layer of meatsauce.

Top with mozzarella cheese.

Cover with aluminum foil. Bake in preheated oven for 35 minutes. Remove foil and bake for an additional 10.


1-2 Tbsp olive oil
1 large onion, diced
2-3 cloves garlic, minced
1 lb. ground beef
1/2 lb. ground sausage or 2 Italian sausage links, casings removed
1/2 can (3 oz) tomato paste
1 28oz can crushed tomatoes
1/4 cup red wine
1/2 cup beef broth
pinch of red pepper flakes
1 bay leaf
oregano, to taste
basil, to taste
parsley, to taste
salt (a tsp or so, to taste) and pepper

In a large saute pan, heat the oil. Add the onion and cook until translucent. Add the garlic and saute until fragrant.

Add the sausage and ground beef, crumbling and browning. Drain.

Add the remaning ingredients. Bring to a boil, then reduce to a simmer.

Simmer covered (or uncovered, for a slightly thicker sauce) for an hour or longer.

Thanks to sunny fm

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