Friday, June 4, 2010

Simply De-lish Lasagna

Tomato Sauce

1 Can (28 oz) Crushed Tomatoes

1 Small Can Tomato Sauce

1 T. Olive Oil

2 T. Italian Herbs

2 Garlic Cloves, minced

1 T. Sugar

1/2 Cup Red Wine (optional)

Salt & Pepper to taste

Saute garlic in olive oil over medium heat until it's golden. If using red wine, add to the pot and reduce by half. Add the crushed tomatoes, tomato sauce, Italian herbs, and salt & pepper. Simmer for 45 minutes, stirring occasionally. Add sugar, and simmer 15 more minutes.
Makes about 2 1/2 cups.

Simply De-lish Lasagna

2 lb. Ground Beef

6 Cups Shredded Mozzarella Cheese, divided

1 (32 oz) Container Ricotta Cheese

1 Cup Grated Parmesan Cheese

2 Egg, lightly beaten

2 1/2 Cups Spaghetti Sauce

1 Package pre-cooked Lasagna Noodles

Heat oven to 350 degrees. Brown meat in large skillet over medium-high heat. Meanwhile mix 4 cups mozzarella, ricotta cheese, Parmesan, and eggs until well blended. Set aside.

Drain meat and return to skillet. Stir in spaghetti sauce until well blended. Spread some sauce onto bottom of 13x9 inch baking dish, top with lasagna noodles, spread some ricotta cheese on top of lasagna noodles, then top with more sauce. Repeat layers twice. Top with remaining noodles and meat sauce, then then top with remaining mozzarella cheese. Cover with foil and bake for 1 hour. Let stand for 10 minutes before cutting to serve.
Enjoy :)

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