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Meat Lasagna

Category: ayelet > Dinner > Pasta

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
User Rating: No user votes submitted
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Ingredients:

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0.5 cupchopped fresh basil leaves
1 28 oz. candiced tomatoes, drained
1 largeegg, lightly beaten
6 clovesgarlic, pressed
1 poundground beef
0.25 cupheavy cream
12 lasagna noodles
16 ouncemozzarella cheese, shredded
1 tablespoonolive oil
1 mediumonion
2.5 ounceparmesean
1 teaspoonpepper
1 28 oz. canpureed tomatoes
15 ouncericotta cheese
1 teaspoonsalt


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!
 

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