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Ingredients:
1 tablespoon
olive oil
1 pound ground beef
1 cup finely chopped onion
1 clove
garlic, finely chopped
1 teaspoon salt
1/4 teaspoon mixed Italian
seasoning
1/2 teaspoon oregano leaves
1/4 teaspoon thyme
1/2
teaspoon Spanish paprika
2 cups tomato puree
1/2 pound lasagna
noodles
2 quarts water
1 tablespoon olive oil
Salt to taste
1
1/2 cup ricotta cheese
1 large egg
Tabasco sauce to taste
3/4
teaspoon salt
***Cheeses For Final
Assembly***
3 ounces
mozzarella cheese, sliced
3 tablespoons grated Parmesan cheese
1 cup
grated mozzarella cheese
Directions:
Heat olive oil in
saucepan. Crumble in ground beef and saute until beef is browned. Drain
off excess fat. Add onion, garlic, salt, Italian seasoning, oregano,
thyme, paprika and tomato puree and mix well. Continue cooking for 5
minutes. Set aside.
Cook lasagna noodles in the boiling water with
olive oil and salt. About 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce and salt in blender or
electric mixer and mix well at medium speed.
For Assembling: In a
13 x 9 x 2-inch casserole spread a thin layer of meat sauce on bottom and
put one layer of cooked lasagna noodles.
Next, a layer of sliced
mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the
ricotta mixture. Continue to layer until all ingredients are used. Top
with grated Parmesan cheese. Bake at 350 F for 40 to 45
minutes. |
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