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
Prep time: 30 min
Cook time: 40 min
Author rating: 10/10
Member rating: No votes yet

Ingredients

1/2 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
1/4 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

heat oil in pan on mediem heat (2 min)
Add onion and cook until soft (2 min)
Add garlic and cook until fragrant (2 min)
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)
Add cream and simmer until liquid evaporates. (4 min)
Add pureed and diced tomatoes and bring to simmer. Lower heat to low until flavours are blended. (3 min)
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.
Preheat the oven to 375 degrees F. Layer suace, noodles, cheese, ... noodles with remaining parmesean and shredded mozzerella. Cover with foil.
Bake 15 min. Remove foil and put back lasagna until cheese ontop is turning brown (25 min). Cool, serve, enjoy!

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