Lasagña-Beef/Veggie

Beef and Vegetable Lasagna

Start with home-made tomato sauce for optimal results

• Cook time: 3 hours
• Serves 8

INGREDIENTS

2 tbs olive oil
1 lb ground beef round
5 cups New Basic Tomato Sauce (above)
4 tbs chopped fresh italian (flat-leaf) parsley
3 1/2 cup ricotta cheese
1 cup chopped cooked spinach
1/4 cup grated parmesan cheese
1 tbl dried oregano
3/4 tsp ground nutmeg
8 lasagna noodles, cooked not quite tender
3 cups mozzarella cheese
1/2 tbs garlic powder

PREPARATION

1. Preheat oven to 350℉
2. Heat olive oil in skillet over medium heat. Add beef, crumbling into skillet. Cook, stirring occasionally until browned. Drain and set aside.
3. Place tomato sauce in saucepan. Add beef, 2 tbs parsley and cook over medium heat for 5 min. Remove pan from heat.
4. In mixing bowl, combine ricotta, spinach, parmesan, remaining 2 tbs parsley, oregano, nutmeg, garlic power, pepper. Salt to taste. Stir well.
5. Place 2 cups tomato sauce in bottom of 13x9 baking dish. Arrange 4 lasagne noodles on top of sauce. Spread half ricotta mixture over lasagne and sprinkle 1 cup mozzarella. Repeat layers of sauce, noodles, ricotta and mozzarella.
6. Top with remaining 2 cups of sauce and 1 cup mozzarella, sprinkling evenly over top.
7. Cover dish loosely with aluminum foil, place on baking sheet and bake for 45 min. Then remove foil and bake additional 20 mins. Remove dish from oven and allow to rest for 10-15 min before serving.

New Basic Tomato Sauce for Lasagna

• Serves: 6 cups

INGREDIENTS

2 cans (35 oz each) plum tomatoes
1/4 cup olive oil
1 cup chopped onions
1/2 cup finely chopped carrot
4 cloves garlic, finely chopped
1/4 cup dry red wine
2 tbs tomato paste
1/2 cup chopped fresh italian (flat-leaf) parsley
1 tablespool dried oregano
2 tbs dried basil
1/2 tsp ground nutmeg
1/2 teaspoon fresh ground black pepper
salt, to taste
pinch baking soda (optional to cut acidity)
pinch of dried red pepper flakes (optional)

Directions:

1. Drain the tomatoes, reserving 1 cup of the juice. Crush tomatoes with back of spoon and set aside
2. Heat oil in saucepan over medium-low heat. Add onions, carrot and garlic. Cook, stirring until inions and garlic have wilted (about 10 min)
3. Add tomatoes, reserved juice, wine, tomato paste, and remaining ingredients. Cover, and cook over medium heat for 15 min stirring once
4. Remove cover and simmer another 45 min, stirring occasionally

New Basics Cookbook 1989