Lasagna

This recipe minimizes the amount of saturated fat from the beef. If that isn't a concern to you, simply fry the ground beef and ignore the other instructions.

  1. Preheat oven to 350–400°F.
    (Time and temperature depend on brand of noodle.)
  2. 1–2 Lbs Ground Beef
    • Fry until thoroughly cooked.
    • Optionally, remove the saturated beef fat:
      • Add two cups boiling water and boil for a while.
      • Pour off liquid into a cup and refrigerate.
        (leftovers: scrape off hardened fat and use beef jelly for soup stock).
      • Rinse and drain.
  3. Sauté in Olive Oil:
    • 1 — Chopped Onion.
    • 3 cloves — Crushed Garlic.
  4. Mix, and heat:
    • Onion/Garlic (as above).
    • Ground Beef (as above).
    • a little — Red Wine.
    • 1 Tbs — Oregano.
    • 1 Tbs — Basil.
    • 26 oz — Diced Tomatoes.
    • 26 oz — Crushed Tomatoes.
  5. Build 12 layers fully covering a large casserole dish:
    • ¼ of Sauce.
    • Dry Oven-ready Noodles (Check box for cooking time and temperature.)
    • ½ 500 mL of Ricotta Cheese.
    • ½ lots of Mozzarella Cheese.
    Then:
    • Ditto.
    Then:
    • Half of remaining Sauce.
    • Noodles.
    Then:
    • Rest of Sauce.
    • Grated Parmesan Cheese.
  6. Bake for 30–45 minutes at 350–400°F.
    (Time and temperature depend on brand of noodle.)
  7. Cool and serve with salad and red wine.