Lasagna guided by Bryan Murtagh

Excellent – even after so many years.. And it makes a solid 7×11 inch (20×30 cm) pan – more than plenty for 4 people. Any leftovers seem to disappear soundlessly  the next day.

  • Tomatoes – one could use 28 oz (0.5 l?) can of peeled tomatoes or equivalent fresh
  • Tomato sauce – one could use 16 oz can of store bought or equivalent, likely tastier, home made stuff
  • Salt
  • Oregano
  • Pepper
  • Minced onion – finely chopped – about 1 cup
  • Some garlic, chopped
  • 0.5 kg (1 lb) beef – ground
  • 250 g (or more, if you like it) ricotta or cream cheese
  • 250 g (or more) mozzarella – shredded
  • 250 g (or more) Parmesan (shredded)
  • Some oil
  • Some lasagna – may be precooked, I prefer one that you at least soak before using, ..
  1. Brown the onions, add garlic
  2. Add meat, salt, cook until brown
  3. Add tomatoes, sauce, spices
  4. Simmer until thickens
  5. Cook-soak lasagna, if needed
  6. Set the oven for 350F (175C)

Layer the stuff:

  • Sauce
  • Lasagna
  • Ricotta
  • Parmesan
  • Mozzarella
  • Lasagna
  • Sauce…
  • Finish with mozzarella

Bake in the hot oven for 50 minutes (if you are using dry lasagna, you may need to bake it covered, at least for a while).

Ok to freeze. If you do freeze, thaw before re-heating

 

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