When I was served my lasagna it looked different than any I had ever had. The waiter was kind enough to explain that the "cottage cheese" I thought I saw was Ricotta cheese.
I've been making this recipe for years and everyone loves it.
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- 1 lb
- ground beef or chuck
- onions, yellow, medium chopped
- 6 clove
- garlic, chopped
- 1 Tbsp
- olive oil, light
- 1/2 tsp
- italian seasoning.
- 1/8 tsp
- 28 oz. can of diced tomatoes
- 15 oz. can tomato paste
- 2 lb
- ricotta cheese
- 3 Tbsp
- parmesan cheese grated (for topping)
- 1 tsp
- italian seasoning
- 1 pkg
- lasagna noodles
1Lightly oil large fry pan; sate onion and garlic until onion almost translucent. Do not brown.
Add meat and after a short while add Italian seasoning and salt and pepper if you like.
Drain oil when done and put aside.
2In pot pour in diced tomatoes, tomato paste and Italian seasoning. When heated add meat mixture.
While you are waiting for sauce to heat boil noodles and strain them well. You can add salt to water if you like while boiling them.
3In a 13 X 9 inch dish begin layering ingredients.
First layer some sauce - not too much.
Second layer noodles.
Third layer sauce and add some ricotta cheese to cover and continue layering leaving enough sauce for the top.
Top it off with more ricotta cheese and then grate the Parmesan over the top.
Bake in a 350 degree oven for about 1/2 hour.
Let rest a minute or two and serve.
Garlic bread and a salad completes this meal.
4If you don't have a lot of pots you can boil noodles first and drain them so you can use the pot for the sauce.
At times I have also added peas to this recipe.