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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I like everything in my lasagna, but there's gotta be 3 cheeses and meat to make it proper. It's even better if you add a little cheddar, feta, and gouda, of course the gouda's just getting excessive... Ingredients:
9 large lasagna noodles |
1 lb ground beef |
1 tablespoon vegetable oil |
1 onion |
5 garlic cloves |
1 pinch salt |
3 dashes oregano |
2 dashes basil |
1 dash thyme |
15 peppercorns |
1 green pepper |
1 head broccoli |
1 whole zucchini (optional) |
8 mushrooms |
1 (26 ounce) can spaghetti sauce |
1 (14 ounce) can whole tomatoes |
1 (8 ounce) can tomato paste |
300 g mozzarella cheese |
75 g parmesan cheese |
1 cup ricotta cheese (or cottage cheese) |
Directions:
1. Chop the garlic.
2. Grind the garlic, peppercorns, salt, thyme, basil, and oregano together with a mortar and pestle.
3. Start frying these ground ingredients in a large frying pan with a little oil. Fry for a few seconds.
4. Add the ground beef.
5. Now boil some water. Add the lasagna noodles.
6. Chop the mushrooms, onions, and any vegetables up. Add to the frying meat.
7. When the beef is fully cooked, Add the spaghetti sauce, tomatoes, and tomato paste. Continue cooking until the vegetables are cooked.
8. When the lasagne noodles are cooked, preheat the oven to 350°F.
9. Grate the mozzarella, crumble the ricotta and parmesan, and mix the 3 cheeses together.
10. In a lasagne pan, layer the ingredients, starting with sauce, then noodles, then cheese.
11. Put 3 layers of noodles, and then more sauce on the top, and finally add some more parmesan to the top.
12. Bake in the oven for about 30 minutes.
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