Classic Lasagne
I like to substitute crushed red pepper flakes for the black pepper in the sauce, and reserve the black pepper for the ricotta mixture.
I like to substitute crushed red pepper flakes for the black pepper in the sauce, and reserve the black pepper for the ricotta mixture.
- 2 eggs
- 2 tablespoons vegetable oil
- 3 cups water
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon italian seasoning
- 1 pound ricotta cheese
- 12 ounces tomato paste
- 3/4 cup onion -chopped
- 8 ounces fresh mushrooms -sliced
- 1 14.5-oz can tomatoes -small dice
- 1 tablespoon parsley -chopped
- 2 teaspoons salt
- 1 drop liquid splenda
- 8 ounces dreamfield's lasagne noodles
- 8 ounces mozzarella cheese -shredded
- 1 cup parmesan cheese -grated
- Carbohydrate 22.0644636965733 g
- Cholesterol 277.578379583333 mg
- Fat 33.6189953792733 g
- Fiber 2.1178736922588 g
- Protein 33.60809614516 g
- Saturated Fat 13.8809979074396 g
- Serving Size 1 1 Serving (319g)
- Sodium 438.941731316503 mg
- Sugar 19.9465900043145 g
- Trans Fat 6.21315611900459 g
- Calories 523 calories
Step-by-step
- In large heavy pan, lightly brown beef, onion and mushrooms in oil.
- Add tomatoes, paste, water, parsley, salt, Splenda, garlic powder, 1/2 teaspoon black pepper, and Italian seasoning; simmer uncovered, stirring occasionally, about 30 minutes.
- Meanwhile cook noodles as directed; drain.
- Stir eggs and 1/2 teaspoon black pepper into ricotta until smooth; set aside.
- Preheat oven to 350F.
- In 13x9x2" baking pan, spread about 1 cup sauce.
- Then alternate layers of pasta, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
- Cover tightly with plastic wrap, then with foil.
- Bake for 40 to 50 minutes until hot and bubbling.
- Allow to stand for 15 minutes; cut into squares to serve.
A raw ingredient list fails to reveal how much moisture mushrooms and canned tomatoes release during the initial thirty-minute simmer. Browning the beef, onions, and sliced mushrooms in oil until their water content completely evaporates prevents a watery final bake that causes the layers to slide apart when sliced. Allowing the sauce to reduce uncovered transforms a thin mixture into a thick, clinging ragu capable of supporting dense pasta sheets without diluting the overall flavor profile.
Mixing eggs directly into the ricotta before assembly acts as a crucial structural binder rather than a mere flavoring choice. Without this protein coagulant, heated cheese melts into a fluid liquid state that compromises the integrity of each square. Stirring half a teaspoon of black pepper directly into this dairy mixture provides targeted heat that contrasts sharply with the garlic and Italian seasoning present in the meat sauce.
Covering the thirteen-by-nine-inch baking pan first with plastic wrap and then with heavy-duty foil traps steam effectively, ensuring the noodles soften uniformly in the oven without requiring a separate pre-boiling step. Baking at 350 degrees Fahrenheit for forty to fifty minutes until bubbling requires a mandatory fifteen-minute resting period afterward. Cutting the pasta immediately releases trapped steam and destroys the internal strata, whereas resting allows the melted mozzarella and parmesan to set properly.
Refrigerated portions retain structural integrity for up to three days, often developing a more cohesive flavor profile as the sauce permeates the pasta sheets entirely. Reheating individual squares gently in a covered skillet over medium-low heat restores the crisp edges of the cheese topping without drying out the interior meat layers.
