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Meat LasagnaCategory: Amy > 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: 8Preparation Time: 30 min Cooking Time: 40 min Author Rating: 10/10 User Rating: No user votes submitted You must be logged in to vote. Ingredients:Recipe StatisticsThis recipe has been viewed 4238 times0 users have copied this recipe to their recipe box
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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