I wasn’t going to blog this recipe…it’s a plain old lasagna. And it’s July. Who bakes a lasagna in July and blogs about it? Me. At Josh’s request. That Josh is a bad influence.
Anyway, here is the basic recipe:
Basic Meat Lasagna
Feeds 4
1 package fresh lasagna noodles (you’ll use half)
8oz part-skim ricotta cheese
8oz part-skim mozzarella
1/2 cup grated parmesan
1 28oz can crushed tomatoes with basil
1/2 medium sweet onion, chopped
3 large cloves garlic, chopped
1 pound ground beef
1 tbsp dried rosemary
salt and pepper
1 tbsp fresh thyme
Olive oil
Sauté onions in about a tablespoon of olive oil until soft and translucent; add in ground beef, chopping it up with your spatula, garlic and rosemary, and sprinkle with salt and pepper to taste. Cook until beef is browned through.
Spread a bit of the crushed tomatoes on the bottom of an 8×8 square pan. Pour the rest of the tomatoes into the pan with the meat, incorporating thoroughly.
Lay lasagna strips on the bottom of the baking pan, cutting and arranging as necessary to make sure entire bottom is covered. On top of the strips, spread a layer of ricotta cheese (about a third of the ricotta), sprinkle with a third of the parmesan. Then add a layer of the meat mixture and then a third of the mozzarella.
Repeat twice: a layer of lasagna noodles, ricotta cheese, parmesan, meat sauce and mozzarella.
Cover and bake 30 minutes at 375F. Let sit for about 10 minutes after coming out of the oven to settle; sprinkle with the fresh thyme. Cut and serve.
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