Meat Lasagna

An excellent lasagna, that's a lot of work but gives a lot in return. It freezes well both cooked and uncooked. I typically make it in two pans and freeze one uncooked.

Servings: 8
Preparation Time: 30 min
Cooking Time: 40 min
Author Rating: 10/10

Ingredients:


0.5 cup	chopped fresh basil leaves
1 28 oz. can	diced tomatoes, drained
1 large	egg, lightly beaten
6 cloves	garlic, pressed
1 pound	ground beef
0.25 cup	heavy cream
12	lasagna noodles
16 ounce	mozzarella cheese, shredded
1 tablespoon	olive oil
1 medium	onion
18 ounce	parmesean
1 teaspoon	pepper
1 28 oz. can	pureed tomatoes
15 ounce	ricotta cheese
1 teaspoon	salt

Directions:

Step 1

heat oil in pan on mediem heat (2 min)

Step 2

Add onion and cook until soft (2 min)

Step 3

Add garlic and cook until fragrant (2 min)

Step 4

Increase heat to medium-high and add meat, half the salt and half the pepper. Cook until meat is cooked but not browned (4 min)

Step 5

Add cream and simmer until liquid evaporates. (4 min)

Step 6

Add pureed and diced tomatoes and bring to simmer. Lower heat to low until flavours are blended. (3 min)

Step 7

Mix ricotta, 1 cup parmesean cheese, basil, egg, and the other half of salt and pepper in a medium bowl with a fork until creamy.

Step 8

Preheat the oven to 375 degrees F. Layer suace, noodles, cheese, ... noodles with remaining parmesean and shredded mozzerella. Cover with foil.

Step 9

Bake 15 min. Remove foil and put back lasagna until cheese ontop is turning brown (25 min). Cool, serve, enjoy!

Recipe provided via www.MeanMeals.com