Simple American Beauty Lasagna Recipe
DaRecipe – Simple American Beauty Lasagna Recipe – “Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.”
Preparation time Cook time Ready in
30 Minutes 1 Hour 15 Minutes 1 Hour 45 Minutes
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 2 tablespoons brown sugar
- 1 1/2 teaspoons salt
- 1 (29 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 12 dry lasagna noodles
- 2 eggs, beaten
- 1 pint part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1 pound mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Add all ingredients to list
- In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
- In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
- Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
- Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
I made several modifications to fit my tastes (adding mushooms, increasing spices, using turkey instead of beef), but that versitility only increases the value of the recipe in my mind. Others have commented on the dryness and that concerned me a bit. I didn’t find it dry at all and have a couple of observations that I didn’t see in other reviews. First, the recipe isn’t clear whether the tomatoes should be drained or not. Do not drain them, use the juice in the sauce. Second, use cooked noodles. Uncooked dry or fresh noodles (I used fresh) will absorb water from the sauce and make the finished product drier. I suspect the same is true of the oven ready product I have never used. Third, I did end up adding a half-cup of water to be sure, but this will depend on how you simmer and personal tastes. I think adding about this much red wine as some others suggest could add flavor and the needed moisture. I gave it only four stars because of the discrepancy on cooking times (it needs 1 1/2 hours, not 30 min) and not being clear on retaining the juice in the diced tomatoes. Otherwise, I think it’s a great and very adaptable recipe.