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This weeks Recipe Of The Week is:
American Lasagna
Submitted by:
Rosemary Stoker
"Making
this lasagna a day ahead and refrigerating overnight allows the
spices to meld, and gives it exceptional flavor."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes 8 Servings
Prep
Time: 30 Minutes
Cook
Time: 1 Hour 30 Minutes
Ready In: 2 Hours
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1 1/2
pounds lean ground beef
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1 onion,
chopped |
2 cloves
garlic, minced |
1
tablespoon chopped fresh basil |
1 teaspoon
dried oregano |
2
tablespoons brown sugar |
1 1/2
teaspoons salt |
1 (29
ounce) can diced tomatoes |
2 (6
ounce) cans tomato paste |
12 dry
lasagna noodles |
2 eggs,
beaten |
1 pint
part-skim ricotta cheese |
1/2 cup
grated Parmesan cheese |
2
tablespoons dried parsley |
1 teaspoon
salt |
1 pound
mozzarella cheese, shredded |
2
tablespoons grated Parmesan cheese |
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Directions |
1 |
In a skillet over medium heat, brown ground beef,
onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2
teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45
minutes, stirring occasionally.
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2 |
Preheat
oven to 375 degrees F (190 degrees C). Bring a large pot of lightly
salted water to a boil. Add lasagna noodles, and cook for 5 to 8
minutes, or until al dente; drain. Lay noodles flat on towels, and blot
dry.
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3 |
In a medium bowl, mix together eggs, ricotta,
Parmesan cheese, parsley and 1 teaspoon salt.
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4 |
Layer 1/3 of the lasagna noodles in the
bottom of a 9x13 inch baking dish. Cover noodles with 1/2
ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the
sauce. Repeat. Top with remaining noodles and sauce. Sprinkle
additional Parmesan cheese over the top. |
5 |
Bake in the preheated oven 30 minutes. Let
stand 10 minutes before serving. |
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Nutritional Facts |
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Calories 1061 |
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Total Fat 39.8 g |
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Cholesterol 185 mg |
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Sodium 1958 mg |
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Carbohydrates 112.4 g |
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Dietary Fiber 6.2 g |
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Protein 62.5 g |
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