Thursday, August 18, 2011


Ingredients:  (Serves: 8-10)
Lasagna noodles-1 packet 12 oz (15-18 lasagna sheets)

For making meat sauce:
Onion-1/2 cup (chopped)
Bell pepper-1/2 cup (chopped)
Garlic- 1 tsp (minced)
Green peas-1/3 cup
Fennel seeds(perumjeerakam)- 1tsp, crushed or 1 tsp of fennel powder
Ground beef-1 lb
Pasta sauce-30 oz
Tomato sauce-1 can (150g)
Diced/crushed tomatoes- 1 can (~400g)
Water-1/2-1 cup
Extra virgin olive oil

For making cheese mixture:
Mozzarella cheese-1cup
Ricotta cheese-32 oz
Parmesan cheese-1/4 cup
Parsley- 2 tsp  (chopped)
Eggs-2 (slightly beaten)

For sprinkling:
Mozzarella cheese-1cup
Ricotta cheese-32 oz
Parmesan cheese-1/4 cup
Parsley- 1 tsp  (chopped)
  1. Cook lasagna noodles in lightly salted water (or follow the package instructions).
  2. Cook ground beef in excess of water, drain and keep aside.

To make sauce mixture:
  1. Warm olive oil in a cooking vessel. Slightly fry onions, bell pepper, garlic and green peas. Add the cooked ground beef and crushed fennel seeds.
  2. Saute for a while and stir in tomato sauce, pasta sauce, diced tomatoes and water. 
  3. Simmer, covered, for about 30 min, stirring occasionally.

To make the cheese mixture:
  1. In a bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of  Parmesan cheese, parsley and egg. Mix well.

 Layering lasagna:
  1. Spread one third of the meat sauce mixture prepared above in a 9" X 13" baking pan. 
  2. Place 5-6 sheets of lasagna above that.
  3. Spread half of the cheese mixture above that.
  4. Repeat the process one more time.
  5. Then top with 5-6 sheets of lasagna and then one third of the sauce mixture.
  6. Sprinkle Mozzarella cheese, Parmesan cheese and parsley
  7. Wrap the lasagna pan with foil
  8. Bake at 350F for 40min
  9. Remove the foil and bake for 20 min more uncovered until the cheese get slight browned.
  10. Slice and serve warm

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