6/3/12-YUMMY! Dustin said it’s the best lasagna he’s ever had! And it wasn’t too overly intensive. We served this with some freezer section Sister Shubert Baguettes, green salad, and cantaloupe. As leftovers it was still good, but not nearly as wonderful as it was the first time. I baked it for 40 minutes and it looked almost as if it was burnt , but it was perfect! I doubled this recipe and froze ½ of it in two separate bags-already baked. 5.
Heat oven to 400. Grease a 9-by-13-inch pan.
Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. (We barely waited 2 minutes to serve it, and it was just fine).
Beat This: Lasagna
Written By Ann Hodgman
Serves 6 to 8
- 1 pound ground beef or ground turkey (or chicken, Italian sausage, etc.) (I used ground beef)
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 26 to 28 ounces (about 3 cups) pasta sauce
- Salt and pepper
- 2 tablespoons red wine (optional) (I omitted this)
- 1 cup chicken stock
- 8 ounces cream cheese, softened
- 2 tablespoons white wine (optional) (I omitted this)
- 12 ounces (3 cups) freshly grated mozzarella
- 6 to 8 no-boil lasagna noodles (I just boiled some lasagna noodles we already had)
- 2 cups cooked/drained broccoli, spinach, peas, etc (optional) (I used a head of broccoli)
- 1 cup (about 4 ounces) freshly grated parmesan
Heat oven to 400. Grease a 9-by-13-inch pan.
Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. (We barely waited 2 minutes to serve it, and it was just fine).
No comments:
Post a Comment