Post by nybirder on Jun 27, 2018 9:57:07 GMT -5
Best Spaghetti Lasagna
I just made this recipe and used 4 eggs and if I make it again I will do 2# ground beef. I also used Bruschetta tomatoes. I did it in 2 pyrex 9" pans. I used a 32 oz. container of ricotta also. Marlene
1# spaghetti
2 eggs lightly whisked (divided)
1/2 c finely grated parmesan
2T olive oil
1 onion chopped
3 cloves of garlic, minced
1# ground beef
2 T tomato paste
1 28 oz. crushed tomatoes
1/4 t dried oregano
3 c ricotta
3 c shredded mozzarella
2T chopped Italian parsley
Directions:
In lg. pot of salted water, add spaghetti and cook until al dente. Drain water then return the spaghetti to pot. Add
1 egg and parmesan and toss to combine.
Meanwhile make sauce. In a large pot over med. heat olive oil. Add onion and cook until tender, about 5 minutes. Stir
in garlic and cook until fragrant about 30 seconds. Add ground beef. breaking up with wooden spoon. cook until
meat is done. Drain fat then return the pot to medium heat and stir in tomato paste. Cook 1 minute then add
crushed tomatoes and oregano. Season w/salt and pepper simmer 10 minutes.
In a med. bowl combine ricotta and remaining egg, Stir to combine.
In a 9x13 pan spoon a thin layer of sauce in bottom of pan. top w/1/2 of noodles, cover with about half of the remaining sauce, half of the ricotta mixture and 1/2 of mozzarella. Repeat once more. Bake until cheese is melted and lasagna is warmed through 20-30 minutes. Garnish with parsley.
Hope everyone who makes this will like it. Marlene
Read more: thegardenersshed.proboards.com/thread/6369/tuesday-cookin-6-26-18?page=1#ixzz5Jdb6qI8N
I just made this recipe and used 4 eggs and if I make it again I will do 2# ground beef. I also used Bruschetta tomatoes. I did it in 2 pyrex 9" pans. I used a 32 oz. container of ricotta also. Marlene
1# spaghetti
2 eggs lightly whisked (divided)
1/2 c finely grated parmesan
2T olive oil
1 onion chopped
3 cloves of garlic, minced
1# ground beef
2 T tomato paste
1 28 oz. crushed tomatoes
1/4 t dried oregano
3 c ricotta
3 c shredded mozzarella
2T chopped Italian parsley
Directions:
In lg. pot of salted water, add spaghetti and cook until al dente. Drain water then return the spaghetti to pot. Add
1 egg and parmesan and toss to combine.
Meanwhile make sauce. In a large pot over med. heat olive oil. Add onion and cook until tender, about 5 minutes. Stir
in garlic and cook until fragrant about 30 seconds. Add ground beef. breaking up with wooden spoon. cook until
meat is done. Drain fat then return the pot to medium heat and stir in tomato paste. Cook 1 minute then add
crushed tomatoes and oregano. Season w/salt and pepper simmer 10 minutes.
In a med. bowl combine ricotta and remaining egg, Stir to combine.
In a 9x13 pan spoon a thin layer of sauce in bottom of pan. top w/1/2 of noodles, cover with about half of the remaining sauce, half of the ricotta mixture and 1/2 of mozzarella. Repeat once more. Bake until cheese is melted and lasagna is warmed through 20-30 minutes. Garnish with parsley.
Hope everyone who makes this will like it. Marlene
Read more: thegardenersshed.proboards.com/thread/6369/tuesday-cookin-6-26-18?page=1#ixzz5Jdb6qI8N