February
11
Recipe for Cheesy Beef Lasagna
Ingredients:
MEAT SAUCE:
2 tsp (10 mL) olive oil
2 cups (500 mL) onion, chopped
2 cups (500 mL) mushrooms, sliced
2 cloves garlic chopped
3 lb. (1.36 kg) lean ground beef
2 tbsp (30 mL) chili powder
3 cans of tomato soup
Broth
CHEESE MIXTURE:
4 cups (1 L) light ricotta cheese
3 cups (750 mL) mozzarella cheese, shredded
1 cup (250 mL) Parmesan cheese, grated
2 eggs
12 oven ready lasagna noodles (uncooked)
1 tsp (5 mL) black pepper
Directions:
Preheat oven to 375F
- Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
- Chop garlic small and add to and break-up ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
- Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
- In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.
- Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
- Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
Cook for 1 hour 30 minutes
Enjoy!