13 October 2009
In honor of National Pasta Month.... A friend of ours makes the best lasagna, and the kicker: it's super easy. Here's my version of her recipe with a couple of tweaks. I assemble it in the morning, stick it in the fridge, and add an extra 15 minutes to the cooking time.
Easy Homemade Lasagna
1 pound hamburger
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes (do not drain)
1/4 cup dry red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
12 ounces shredded mozzarella cheese
1 16-ounce carton whole milk ricotta
12 flat no-boil lasagna noodles (such as Barilla)
1. In large frying pan, brown hamburger, onion, and garlic until hamburger is no longer pink and onion is tender. Drain oil. Add tomatoes, wine, oregano, basil, salt, and pepper. Simmer 10-15 minutes.
2. Pour about 1 cup of sauce in the bottom of a 9x13 dish. Layer four noodles. Spread about 2/3 cup ricotta cheese onto noodles and top with 1/3 of the mozzarella and then about 1/3 of the remaining sauce.
3. Repeat layers of noodles, ricotta, mozzarella, and sauce.
4. On the final layer, reverse the mozzarella and sauce so the order is noodles, ricotta, sauce, and mozzarella.
5. Cover tightly with foil (the liquid in the sauce will help steam the noodles) and bake at 350 for 1 hour. Uncover and bake 15 minutes longer. Serve with a green salad and Chianti.
I tried this dish! Rate it in the comments section or share your favorite lasagna secrets.
PSA: Please drink responsibly, and never drink and drive.
This simple, tasty recipe from Martha Stewart's Everyday Food magazine features light, flaky tilapia baked in a light, crispy panko bread crumb coating. Panko areJapanese bread crumbs; they're light and super-crunchy and make everything from chicken to veggies taste a million times better. With the herb dipping sauce, these fish sticks are a great match with sparkling riesling.
