Lasagna: Ingredients: Uncooked Lasagna noodles (1 box) Mozzarella Cheese (2 balls; grated) 1/2 lb extra lean ground beef 1/2 lb bacon Garlic - 4 cloves; chopped 1/2 onion; minced Olive oil Green Pepper Black pepper salt 1 can crushed tomatoes 1 can diced tomatoes oregano basil OPTIONAL: Ricotta Cheese Parmesan Cheese Romano Cheese Spinach Directions: Fry the half pound of bacon until ALMOST crispy; crumble & set aside. Bring a pot of water to a boil and throw in your Lasagna noodles; boil beyond al-dente & rather than drain, allow the noodles to sit in the water. In a clean frying pan heat 3-4 tablespoons of olive oil; then add garlic and onion, stirring constantly. Throw in your green pepper... When the garlic and onion start cooking, toss in the mince meat and keep stirring. Fry the mince meat until it has browned (a little well done) and spice with Salt, pepper & Oregano. Pour your crushed and diced tomatoes into the pan with the mincemeat and allow to simmer for approximately 10 minutes, adding more salt & pepper & basil to taste. Throw your bacon crumble into the sauce near the end of the ten minutes and give everything a good stir. Preheat the oven to 375F... Take a deep rectangular dish (preferably glass) and use a spoon of tomato sauce to line the bottom of the dish. Lay down your first noodles (the pan or glassware should accommodate three strips of noodles, lengthwise) Then a generous helping of sauce... Followed by a generous helping of cheese. Repeat the process until the lasagna is fully built, or youve run out of ingredients (remember to save a generous portion of cheese for the top) As an option, you could use raw spinach and make a spinach layer, and or Ricotta cheese & you may add additional cheeses (I like mozzarella) Bake in oven for approximately 1 hour; until cheese is bubbling at the top and beginning to turn golden. Brought to you by Davids Restaurant, Port Dover & The Combine Norfolk, Simcoe.
Posted on: Mon, 19 Jan 2015 21:00:15 +0000