Friday, August 28, 2009

Meat Lasagna by Evette D'Cunha

1 ½ lb ground beef
1 can of Pasta Sauce (any brand – try to buy the thick sauce)
1 large onion chopped
1 or 2 tomatoes chopped
1 medium green pepper chopped (optional)
2 garlic cloves minced (more if you like)
1 teaspoon oregano
Pepper and salt to taste
½ tsp chilli powder (optional)
2 -3 cups of mozzarella cheese shredded
12 lasagna noodles

Brown ground beef and drain off fat and keep aside. Sauté onion and garlic till translucent. Add tomatoes and sauté for few minutes. Add ground beef and season with pepper, salt and chilli powder if desired. Mix well and add Pasta sauce, green pepper and oregano. Mix all well and on low fire (minimum) let the sauce cook for about 30 to 40 minutes, stirring occasionally. The sauce should be of medium consistency. If it is watery add 2 tablespoons of tomato paste to thicken.

Cook the lasagna noodles as per the package instructions.

Assembling the lasagna:
This recipe is for a 9 x 13 oven dish.

Layer 1 sauce – just enough to cover the bottom of pan
Layer 2 4 noodles – you can over lap a little bit
Layer 3 sauce
Layer 4 shredded cheese

Continue to layer as above. Insert 4 toothpicks in the 4 corners and cover with foil. The cheese will then not stick to the foil when cooked.

Preheat oven to 350 degrees and bake for 20 to 30 minutes till the cheese is bubbly. Remove for the oven and serve when a bit cooled. Enjoy

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