Traditional Lasagna
Served in Emile Henry Lasagna Dish
- 1 x 12 oz can peeled tomatoes
- 2 x 8 oz cans tomato sauce
- 1 1/2 tsp. oregano
- 1/8 tsp. pepper
- 1 tsp. salt
- 1 cup minced onions
- 1 clove garlic, minced
- 3 tbsp. olive oil
- 1 lb. ground beef
- 1 tsp. salt
- 1 box lasagna noodles
- 1 lb. ricotta cheese
- 1 cup parmesan cheese
- 1 8 oz package mozzarella cheese, thinly sliced
Simmer in uncovered dutch oven the tomatoes, tomato sauce, oregano, salt, pepper & onion salt. In a skillet add olive oil, and sauté the minced onion and garlic until lightly browned. Add ground beef and salt. Cook meat until lightly browned. Add meat mixture to tomato sauce and simmer for 2 1/2 hours or until thickened.
Cook lasagna noodles according to package directions. Drain and separate noodles. To assemble, cover bottom of casserole with several spoonfuls of sauce. Top with criss-cross layer of noodles, and then 1/2 ricotta, 1/2 mozzarella and 1/3 parmesan cheese. Repeat layers, ending with sauce. Sprinkle with additional parmesan cheese.
Refrigerate or freeze until ready to bake. When ready to serve, bring to room temperature and bake at 350F for 50 minutes.
Emile Henry Lasagna Dish
This deep dish, from Emile Henry, is designed specifically for making lasagna (5-6 layers of pasta), but can also be used for moussaka or tiramisu. A family-sized dish, it is easy to handle thanks to the handles on each side.