When people hear the name “Lasagna”, everyone acts like thirsty. All youngster loves lasagna. Now, I am going to surprise you people by telling such an easy recipe of lasagna. Are you ready? Yes. Here I am telling you some important facts about Lasagna.It is a continental dish. But, when people think it’s a continental recipe and cannot be prepared at home. But trust me, it’s very easy and even more interesting to cook lasagna at home. You can enjoy your own handmade lasagna by yourself, by a cook at home. If you do not have an oven, not a big problem. You can make it in frying pan or in the nonstick pan. I know you all are waiting for the recipe. Are you Excited? Okay Okay, your wait is over.First of all, set your mind that it is very simple and very delicious dish and you can bake it easily. The Ingredients you need are easily available in the market. So no need to worry. Here is a recipe of suspicious lasagna.
- Total time required in preparing recipe is 15 minutes.
- Total cook time is 1 hour and 30 minutes.
- Yield is 8 serving.
- Olive oil
- 1 pound lean ground beef (chuck)
- 1/2 onion, diced, about 3/4 cup
- 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup
- 2 cloves garlic, minced
- 1 28-ounce can good quality tomato sauce
- 3 ounces (half a 6-oz can) tomato paste
- 1 14-ounce can be crushed tomatoes
- 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano
- 1/4 cup chopped fresh parsley (preferably flat leaf), packed
- 1 Tbsp Italian Seasoning
- Pinch of garlic powder and/or garlic salt
- 1 Tbsp red or white wine vinegar
- 1 Tbsp to 1/4 cup sugar (to taste, optional)
- 1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
- 15 ounces Ricotta cheese
- 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
- 1/4 lb (4 ounces) freshly grated Parmesan cheese
Cooking Utensils You’ll Need:
- A large skillet to brown the beef, bell pepper, and onion
- A large pot (8 to 12-quarts) for cooking the pasta
- A medium sized saucepan (3 to 4 quarts) to simmer the sauce
- 13″ x 9″ x 2″ lasagna pan, preferably pyrex or stainless steel
- A large colander to drain the noodles
- A couple large sheet pans to cool the noodles
- A large slotted cooking spoon
- A large wooden cooking spoon
- A chef’s knife or large knife to cut the vegetables
- Put a jug of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take some seconds for a large jug of water to come to boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
- In a large skillet heat 2 teaspoons of olive oil on medium heat. Add the ground beef and cook it until it is golden brown from all sides. Remove the beef with a slotted spoon to a bowl. If there is more than a tablespoon of fat left in the pan (there shouldn’t be if you are using lean ground beef) remove it from the pan.
- add the diced bell pepper and onions to skillet. Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, slow down the heat to low and cook for more 5 minutes.
- Transfer the beef pepper onion mixture to a medium sized (3 to 4 quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder, to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar you used will vary, depending on how acidic the tomatoes are that you are using.) Add salt to taste, and note that after sometimes you have to add Parmesan, which is salty.Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches.Remove from heat.
- Now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.
- In a 12x8x3-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 4 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle the grated parmesan cheese evenly over the top of ricotta cheese.
- Apply another layer of noodles filled it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan. Complete with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
- Tent the lasagna pan with aluminum foil (not touching noodles or sauce). heat at 375°F for 35 -45 minutes. Allow to cool before serve.
- Try to keep the aluminum foil from touching the sauce.