1-2-3 Lasagna

 

1-2-3 Lasagna

Total: 2 hr 15 min

Prep: 45 min

Inactive: 10 min

Cook: 1 hr 20 min

Yield: 6 to 8 servings

Level: Intermediate

Directions

Preheat the stove to 375 degrees F.

In a huge pot, include the ground meat and dark colored over medium warmth. Season with salt, pepper, and Essence. Include the tomato sauce and stew for 10 minutes.

In an extensive bowl overlay together the ricotta cheddar, eggs, 1/2 glass ground Parmesan, 1/2 container ground mozzarella, the Essence, salt, parsley, basil, and dark pepper.

Spread 1 measure of the tomato sauce in the base of a 3-quart (13 by 9 by 2-inch) dish. Lay 3 lasagna noodles the long way down the dish. The noodles ought not touch each other. Spoon 3/4 measure of the ricotta blend over the noodles, and spread equally with an elastic spatula. Sprinkle 1 measure of the mozzarella equally finished the ricotta. Rehash with the rest of the fixings, for an aggregate of 4 layers of noodles. Sprinkle the rest of the 1 measure of mozzarella over the best layer of tomato sauce, and best with the rest of the 1/2 measure of Parmesan.

Cover the dish firmly with aluminum thwart, and heat, secured, for 60 minutes.

Expel the dish from the broiler, and evacuate the aluminum thwart. Come back to the stove and heat, revealed, for 10 minutes.

Expel from the stove and let sit for 10 minutes before serving.

Essential Red Sauce

Place the tomatoes in an extensive bowl and crush to break into little pieces. Put aside.

In an overwhelming 5-quart pot, warm the olive oil over medium warmth. Include the onions, garlic, salt, basil, oregano and dark pepper, and cook, mixing, until delicate, 5 minutes. Include the tomato sauce, tomato glue, water, sugar and saved pounded tomatoes, mix well, and convey to a stew. Lower the warmth to medium-low, and stew revealed for 45 minutes, mixing infrequently.

Ingredients

·       1 (15-ounce) container ricotta

·       1 cup grated Parmesan

·       2 large eggs

·       2 pounds ground beef

·       1 pound grated Mozzarella

·       5 cups Basic Red Sauce, recipe follows

·       1/2 teaspoon Essence, recipe follows

·       1/4 teaspoon ground black pepper

·       1/2 teaspoon salt

·       12 dried (uncooked) lasagna noodles

·       2 teaspoons chopped fresh parsley

·       1 teaspoon dried basil

·       Basic Red Sauce

·       1/2 teaspoon salt

·       2 (28-ounce) cans whole peeled tomatoes

·       2 tablespoons olive oil

·       Basic Red Sauce:

·       1/2 teaspoon dried basil

·       1 1/2 cups chopped yellow onions (1 medium yellow onion)

·       1 teaspoon minced garlic (about 2 cloves garlic)

·       1/2 teaspoon dried oregano

·       1/8 teaspoon ground black pepper

·       2 (15-ounce) cans tomato sauce

·       3 tablespoons tomato paste

·       2 cups water

·       1 teaspoon sugar

·       Essence (Emeril's Creole Seasoning):

·       2 1/2 tablespoons paprika

·       2 tablespoons salt

·       2 tablespoons garlic powder

·       1 tablespoon black pepper

·       1 tablespoon onion powder

·       1 tablespoon cayenne pepper

·       1 tablespoon dried leaf oregano

·       1 tablespoon dried thyme

source: www.foodnetwork.com