A traditional meat lasagna recipe that turns out perfect every time.
|BASIC TOMATO SAUCE:|
|1 tbsp||(15 mL) Olive oil|
|1/2||Red pepper, diced|
|3||Cloves garlic, minced|
|3 tbsp||(45 mL) Tomato paste|
|2||(28 oz/796 mL) Cans crushed tomatoes|
|1||(28 oz /796 mL) Can diced tomatoes|
|2 cups||(500 mL) Water|
|1 tsp||(5 mL) Sugar|
|1/2 tsp||(2 mL) Salt|
|2 tsp||(10 mL) Italian seasoning|
|1-2 tsp||(5-10 mL) Chili flakes|
|Pepper to taste|
|1 1/2 lbs||(750 g) Ground beef|
|2||Cloves garlic, minced|
|5 cups||(1.25 L) Basic tomato sauce|
|Salt and pepper|
|1 1/2 cups||(375 mL) Ricotta cheese|
|1 cup||(250 mL) Freshly grated Parmesan cheese, divided|
|1/4 cup||(60 mL) Chopped fresh parsley|
|1 Pkg||(350 g) Olivieri® Lasagna Sheets|
|4 cups||(1 L) Grated Mozzarella cheese|
HEAT oil in a large pot over medium heat. Add onion, pepper and garlic. Sauté until soft, about 3 minutes. Add tomato paste and cook an additional 1 minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer gently for 15 to 20 minutes.
PREHEAT oven to 350˚F (180˚C). Lightly spray a 9 X 13 inch (3.5 L) rectangle baking pan with non-stick cooking spray.
HEAT a large sauce pan over medium heat. Add ground beef and cook until evenly browned. Add garlic and cook 1-2 minutes. Add tomato sauce, stir and season with salt and pepper. Simmer 10 minutes.
COMBINE ricotta cheese, eggs and parsley in a medium bowl. Gently stir in half of the Parmesan. Season with salt and pepper.
SPREAD 1 cup (250 mL) of the tomato sauce in the bottom of the prepared baking pan. Layer with two sheets of pasta, cut to fit. Spread half of the Ricotta mixture over the noodles and sprinkle with Mozzarella. Repeat layers ending with tomato sauce and Mozzarella. Sprinkle remaining Parmesan over top and cover the lasagna surface with parchment paper followed by aluminum foil.
BAKE in preheated oven for 1 hour. Remove cover and bake an additional 10 minutes. Remove from oven and let stand 10 minutes before serving.
Freeze the extra sauce. Lasagna can be made ahead and reheated.
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