Lasagna came from Italy, generally credited the city of Naples (Campania), where the very first contemporary recipe was developed and published and ended up being a conventional meal.
Today, there are numerous of recipes Lasagna worldwide. American Lasagna is among types Lassagna in around the world.
This is american-ized variation dish of lasagna. It was complete and creamy of ground beef. It's the best holiday helper for hectic schedules.
� 1 (29 ounce) can diced tomatoes
� 2 (6 ounce) cans tomato paste
� 12 dry lasagna noodles
� 2 eggs, beaten
� 1 onion, sliced
� 2 cloves garlic, minced
� 1 tablespoon sliced fresh basil
� 1 teaspoon dried oregano
� 2 tablespoons brown sugar
� 1 1/2 teaspoons salt
� 1 pint part-skim ricotta cheese
� 1/2 cup grated Parmesan cheese
� 2 tablespoons dried parsley
� 1 teaspoon salt
� 1 pound mozzarella cheese, shredded
� 2 tablespoons grated parmesan cheese
2. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste.
3. Simmer for 30 to 45 minutes, stirring sometimes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bring a huge pot of gently salted water to a boil.
6. Include lasagna noodles, and cook for 5 to 8 minutes, or till al dente; drain.
7. Lay noodles flat on towels, and blot dry.
8. In a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
9. Layer 1/3 of the lasagna noodles in all-time low of a 9x13 inch baking meal.
10. Cover noodles with 1/2 ricotta mix, 1/2 of the mozzarella cheese and 1/3 of the sauce.
11. Repeat.
12. Top with staying noodles and sauce.
13. Sprinkle added parmesan cheese over the top.
14. Bake in the preheated oven 30 minutes.
15. Let stand 10 minutes prior to serving.
This is american-ized variation dish of lasagna. It was complete and creamy of ground beef. It's the best holiday helper for hectic schedules.
Ingredients
� 1 1/2 pounds ground beef� 1 (29 ounce) can diced tomatoes
� 2 (6 ounce) cans tomato paste
� 12 dry lasagna noodles
� 2 eggs, beaten
� 1 onion, sliced
� 2 cloves garlic, minced
� 1 tablespoon sliced fresh basil
� 1 teaspoon dried oregano
� 2 tablespoons brown sugar
� 1 1/2 teaspoons salt
� 1 pint part-skim ricotta cheese
� 1/2 cup grated Parmesan cheese
� 2 tablespoons dried parsley
� 1 teaspoon salt
� 1 pound mozzarella cheese, shredded
� 2 tablespoons grated parmesan cheese
How to make
1. In a frying pan over medium heat, brown ground beef, onion and garlic; drain fat.2. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste.
3. Simmer for 30 to 45 minutes, stirring sometimes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bring a huge pot of gently salted water to a boil.
6. Include lasagna noodles, and cook for 5 to 8 minutes, or till al dente; drain.
7. Lay noodles flat on towels, and blot dry.
8. In a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
9. Layer 1/3 of the lasagna noodles in all-time low of a 9x13 inch baking meal.
10. Cover noodles with 1/2 ricotta mix, 1/2 of the mozzarella cheese and 1/3 of the sauce.
11. Repeat.
12. Top with staying noodles and sauce.
13. Sprinkle added parmesan cheese over the top.
14. Bake in the preheated oven 30 minutes.
15. Let stand 10 minutes prior to serving.
