Lasagna is one of our favourite meals. Its labour intensive, but delicious. I like to make this to freeze. I try to make at it at last once a month. Lasagna Freezes well for 4
Lasagna is one of our favourite meals. Its labour intensive, but delicious. I like to make this to freeze. I try to make at it at last once a month.
Lasagna
Freezes well for 4 weeks.
- 700 g lean ground beef
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 15 ml fresh basil (chopped)
- 15 ml dried oregano
- 30 ml brown sugar
- 7.5 ml salt
- 1 can diced tomatoes
- 2 cans tomato paste
Cheese Sauce
- 2 eggs (beaten)
- 170 g ricotta cheese
- 60 g parmesan cheese (grated)
- 30 ml dried parsley
- 5 ml salt
- 450 g mozzarella cheese (grated)
To Assemble
- 12 sheets dry lasagna (regular or gluten free)
- 30 ml parmesan cheese (grated)
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In a skillet over medium heat, brown ground beef, onion and garlic; drain fat
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Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste
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Simmer for 30 to 45 minutes, stirring occasionally
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Preheat oven to 190°C
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Bring a large pot of lightly salted water to a boil
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Add lasagna sheets, and cook for 5 to 8 minutes, or until al dente; drain
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Lay noodles flat on towels, and blot dry.
Cheese Sauce
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In a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and salt
To Assemble
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Layer ⅓ of the lasagna noodles in the bottom of a 9×13 inch baking dish
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Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and ⅓ of the sauce
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Repeat
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Top with remaining noodles and sauce
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Sprinkle additional Parmesan cheese over the top
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Bake in the preheated oven 30 minutes
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Let stand 10 minutes before serving
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OR
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Double wrap baked lasagna in foil and freeze
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Thaw in refrigerator and bake at 180°C until heated through