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3/4 lb Ground round
3/4 lb Ground pork
1 lg Onion, chopped
2 Garlic cloves, minced
1 cn Tomatoes (28-ounce)
1 cn Tomato paste (6-ounce)
1/2 c Dry red wine
1 ts Basil
1 ts Oregano
2 tb Olive oil
12 Lasagne noodles
1 ct Part-skim ricotta cheese (15 Ounces)
1/2 c Grated parmesan cheese
1/4 c Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 lb Part-skim mozzarella, sliced
In a 5- to 6-quart Dutch oven, cook ground round, ground pork, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef and pork lose their pink colour, about 7 minutes. Drain off excess fat.
Stir in tomatoes with puree, tomato paste, wine, basil, oregano. Bring to boil, breaking up tomatoes with a large spoon. Reduce heat to low and simmer, uncovered, until meat sauce is slightly thickened, about 45 minutes.
Meanwhile, bring a large pot of salted water to a boil; add 1 tablespoon olive oil. Add lasagne noodles and boil until just tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss noodles in colander with remaining 1 tablespoon olive oil. Let noodles stand at room temperature until ready to layer lasagne.
Preheat oven to 375 degrees F. In a large bowl combine, ricotta cheese, Parmesan cheese, eggs, parsley, salt, and black pepper.
Cover bottom of a lightly oiled 9 x 13-inch baking dish with a thin layer of meat sauce. Arrange 4 lasagne noodles, slightly overlapping, in dish. Spoon half of ricotta filling over noodles. Cover with half of mozzarella slices. Spread one-third of meat sauce over cheese. Arrange another layer of 4 overlapping lasagne noodles in dish. Cover with remaining ricotta filling, remaining mozzarella, then half of remaining sauce, and a final layer of noodles. Top with remaining meat sauce. Cover with aluminum foil.
Bake lasagne 30 minutes. Remove foil and bake 15 minutes, until bubbling throughout. Let stand about 10 minutes before serving.
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