Ingredients
| 16 |
ounce ground beef |
| 3 |
tbsp garlic, minced |
| 1 |
cup onion, diced |
| 28 |
ounces stewed tomatoes, canned |
| 2 |
tbsp salt |
| 1/2 |
cup oregano |
| 1/2 |
cup basil |
| 1/2 |
cup parsley |
| 8 |
ounces mozzarella cheese |
| 8 |
ounces Ricotta Cheese |
| 10 |
ounces Pasta |
Directions
- In a pan, brown beef with garlic and onion. Drain fat and transfer to a pot and add the Stewed Tomatoes, salt, oregano, basil and parsley. Bring to a boil then reduce to simmer for 3 hours.
- Bring a large pot of water to a rolling boil, add 12 lasagna noodles and cook until tender. Drain water and rinse to cool.
- In a Lasagna dish: Spread a little of the sauce on the bottom of the dish then place 3 noodles on the bottom. Layer on a thicker amount of sauce then repeat the noodles. Combine Ricotta Cheese with chopped Swiss Chard or Spinach and spread the mixture on the noodles. Layer another set of noodles atop the Ricotta mixture and then another thick layer of sauce and top with the last 3 noodles then spread a thin layer of sauce and the mozzarella cheese. Cover with foil and place in the oven at 375 for 30 minutes. During the last 5 minutes of cooking, remove the foil and set oven to broil being careful not to let the top burn.
- Remove from oven and let stand for 5 minutes before slicing. Serves 8
Categories
Main Dish, Italian
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