Sunday, May 13, 2007


This Lasagna recipe I have been making for years its my favorite!

1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box no boil lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter

Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.

Preheat the oven to 400 degrees F.

In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.

Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.