Thursday, January 13, 2011

Lots O'Meat Lasagna (Paula Deen revised)

My revised recipe is below. To see how to triple the cheese and meat, view original recipe here.

    * 2 pounds ground chuck
    * 1 onion
    * 2 cloves garlic, minced
    * 2 teaspoons ground oregano
    * 1 teaspoon ground basil
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
    * 2 (15-ounce) cans tomato sauce
    * 1 (6-ounce) can tomato paste
    * 1 1/2 cups low-fat Mexican shredded cheese mix
    * 1 (5-ounce) package grated Parmigianno-Reggiano
    * 2 tablespoons freshly chopped parsley leaves
    * 2 large eggs, lightly beaten
    * 9 oven-ready lasagna noodles
    * 1 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30+ minutes.

In a small bowl, combine Mexican shredded cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 35 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I really have to get some nice serving dishes. Nah, I don't.

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