Behind the Recipes

Beefy Lasagna by Divya Gugnani

PREPARATION:

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until the onions are clear. Do not brown the onions.

2. Add the chopped garlic and cook for a minute. Add the ground beef and cook over medium heat for 7-9 minutes until it is cooked and dark brown. Ensure you break all any clumps.

3. Add the tomatoes, tomato paste, 2-3 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon pepper. Let the mixture simmer, uncovered, over medium heat, for 15 to 20 minutes. The sauce will thicken.

4. In a large bowl add the lasagna noodles to some hot water (not boiling). Let the noodles sit in hot water for 15-20 minutes. Discard the water after the time is up.

5. In a separate bowl, combine the ricotta cheese a cup of Parmesan, the egg (lightly beat it), the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.

6. Use a ladle to place 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish. Spread the sauce over the bottom of the dish. Add the pasta, then mozzarella and then ricotta and sauce. Make layers until you are done with all of the ingredients except for 1/4 cup of Parmesan. Use the Parmesan to sprinkle over the lasagna before baking. Bake for 30 minutes.

7. Serve after 15 minutes of pulling out of the oven. The sauce will settle and the beef will rest. Serve with a nice green salad or garlic bread.

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