GROUND BEEF LASAGNA
2.5# GROUND CHUCK
1 C RED ONION, small dice
2, 28OZ CANS PETITE DICED TOMATOES
12 OZ TOMATO PASTE
2 ½ T GARLIC, minced
1t DRIED OREGANO
1 T DRIED BASIL
2 C RED WINE
1 C WATER
KOSHER SALT & FRESH CRACKED PEPPER, to taste
9OZ OVEN-READY LASAGNE PASTA SHEETS, (I prefer the Barilla brand)
1 C PARMESAN CHEESE, grated (divided)
2.5# MOZZARELLA CHEESE, shredded (divided)
In a large pot over medium heat, brown the ground beef. Drain. Add the meat back to the pot and add the onions. Sauté for 5 minutes, until they begin to soften. Add the diced tomatoes, tomato paste, garlic, dried herbs, red wine, water and stir. Bring to a simmer and reduce heat to medium low. Simmer for 45-50 minutes, stirring occasionally, season to taste with salt and pepper. Remove from heat and cool.
In a 9x13 pan, add 2 cups of the meat sauce. Add a layer of 5 noodles, then 2 more cups of sauce, 1/3 cup parmesan cheese and 8oz of shredded mozzarella cheese. Repeat noodles, sauce, parmesan and mozzarella two more times to create three layers. Finish by adding the last 16oz of shredded mozzarella on top. Cover with foil and bake at 350 degrees for 45 minutes, or until hot. Remove the foil, increase the oven temperature to 375 and bake for an additional 10-15 minutes or until the cheese is golden brown and bubbly. Let rest for 15 minutes and cut into servings. You can also assemble the lasagna a day in advance. To bake, let lasagna come to room temperature for 1-2 hours then bake as directed.
1 C RED ONION, small dice
2, 28OZ CANS PETITE DICED TOMATOES
12 OZ TOMATO PASTE
2 ½ T GARLIC, minced
1t DRIED OREGANO
1 T DRIED BASIL
2 C RED WINE
1 C WATER
KOSHER SALT & FRESH CRACKED PEPPER, to taste
9OZ OVEN-READY LASAGNE PASTA SHEETS, (I prefer the Barilla brand)
1 C PARMESAN CHEESE, grated (divided)
2.5# MOZZARELLA CHEESE, shredded (divided)
In a large pot over medium heat, brown the ground beef. Drain. Add the meat back to the pot and add the onions. Sauté for 5 minutes, until they begin to soften. Add the diced tomatoes, tomato paste, garlic, dried herbs, red wine, water and stir. Bring to a simmer and reduce heat to medium low. Simmer for 45-50 minutes, stirring occasionally, season to taste with salt and pepper. Remove from heat and cool.
In a 9x13 pan, add 2 cups of the meat sauce. Add a layer of 5 noodles, then 2 more cups of sauce, 1/3 cup parmesan cheese and 8oz of shredded mozzarella cheese. Repeat noodles, sauce, parmesan and mozzarella two more times to create three layers. Finish by adding the last 16oz of shredded mozzarella on top. Cover with foil and bake at 350 degrees for 45 minutes, or until hot. Remove the foil, increase the oven temperature to 375 and bake for an additional 10-15 minutes or until the cheese is golden brown and bubbly. Let rest for 15 minutes and cut into servings. You can also assemble the lasagna a day in advance. To bake, let lasagna come to room temperature for 1-2 hours then bake as directed.
