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)
Method:
- Cook lasagna noodles in lightly salted water (or follow the package instructions).
- Cook ground beef in excess of water, drain and keep aside.
To make sauce mixture:
- 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.
- Saute for a while and stir in tomato sauce, pasta sauce, diced tomatoes and water.
- Simmer, covered, for about 30 min, stirring occasionally.
To make the cheese mixture:
- In a bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, parsley and egg. Mix well.
Layering lasagna:
- Spread one third of the meat sauce mixture prepared above in a 9" X 13" baking pan.
- Place 5-6 sheets of lasagna above that.
- Spread half of the cheese mixture above that.
- Repeat the process one more time.
- Then top with 5-6 sheets of lasagna and then one third of the sauce mixture.
- Sprinkle Mozzarella cheese, Parmesan cheese and parsley
- Wrap the lasagna pan with foil
- Bake at 350F for 40min
- Remove the foil and bake for 20 min more uncovered until the cheese get slight browned.
- Slice and serve warm
Perfect slice...
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