Lasagna like NO OTHER!
By
Stacey Lawson
@slawson
9
Blue Ribbon Recipe
Once you taste this lasagna recipe, you'll want it no other way. Since there are a lot of steps, this is may not be a recipe a beginner cook wants to tackle. But, this is restaurant quality lasagna at home. The seasoning in the meat sauce is perfect. Using semi-fresh basil adds a special flavor to the sauce. We think the ricotta sauce layer is what makes the recipe. It's different than the traditional ricotta found in lasagna. Once the layers are combined and the lasagna is baked, it's filled with plenty of gooey cheese. Slight labor of love to make, but the final result is worth every dirty dish.
★★★★★ 3 votes5
Ingredients
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MEAT SAUCE
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2 lbground beef
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1 largeonion
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6 oztomato paste
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2 Tbspgranulated garlic or garlic powder
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3 clovegarlic, chopped
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2 can(s)canned, crushed tomatoes (14.5 oz each)
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2 can(s)tomatoes, canned Italian-style and diced (14.5 oz each)
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1 Tbspchopped basil (Garden Gourmet found in refrigerated section with fresh herbs)
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1 Tbspchopped Italian seasoning (Garden Gourmet)
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2 Tbspgranulated sugar
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·salt and pepper, to taste
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RICOTTA SAUCE
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1/2 stickbutter
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1/4 call-purpose flour
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1 cmilk
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2 lbricotta cheese
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1 Tbspgranulated garlic
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1 Tbspdried basil
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1/2 cParmesan cheese, grated
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·salt/pepper to taste
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LASAGNA ASSEMBLY
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1 lblasagna noodles, cooked
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2 lbmozzarella cheese, shredded
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2 cParmesan cheese, grated
How to Make Lasagna like NO OTHER!
- In a large pot, brown ground beef. Add salt and pepper to taste. Add one tablespoon of granulated garlic. Drain meat if necessary.
- Add onions and chopped garlic. Cook for a couple of minutes.
- Add both cans of tomatoes and tomato paste. Mix into meat and onion mixture. Cook for a minute.
- Add basil, Italian seasoning, and sugar. Stir.
- At this point, you may need to add about 14 ounces of water. Also, you may want to add more sugar, salt, and pepper to taste. Tomatoes will vary and more seasonings may be necessary. Let is simmer for about an hour while you prepare the other ingredients.
- For ricotta sauce, in a large pan, melt butter. Add flour. Make sure all the flour is absorbed into the butter.
- Cook for two minutes.
- Add milk and whisk together. Bring up to a low simmer.
- Add ricotta cheese and whisk together.
- Add garlic, basil, Parmesan cheese, salt, and pepper. Whisk and bring up to a simmer. Remove from heat and set aside.
- To assemble the lasagna, cook noodles to the point of being pliable yet firm.
- Lay noodles in a pan. You may have to cut to fit your pan. If so, alternate the end where you put cut noodles.
- Spoon ricotta cheese mixture over noodles and spread evenly.
- Sprinkle with mozzarella cheese and Parmesan cheese.
- Then a little meat sauce. Repeat this step. I can usually fit three layers. Save a little meat sauce for the top.
- Top the lasagna with a layer of noodles.
- Then top the noodles with a little meat sauce and a generous layer of mozzarella and Parmesan cheese.
- Bake at 350 for approximately one hour. I recommend placing a pan beneath your lasagna in case it bubbles over.
