Leslie's Lasagna

Name: Leslie's Lasagna
Ingredients: 1 12 lbs ground beef; 2 tablespoons olive oil; 24 ounces tomato paste; 2 tablespoons parsley, chopped; 2 teaspoons brown sugar; 1 teaspoon pepper; 1 lb low-fat ricotta cheese or 1 lb small curd cottage cheese; 1 cup parmesan cheese, freshly grated; 1 cup diced onion; 2 lbs canned tomatoes; 1 cup water; 12 cup red wine; 2 teaspoons garlic powder; 1 teaspoon oregano; 10 ounces monterey jack cheese, shredded (can use mozarella); 8 ounces lasagna noodles, cooked

16 ingredients

8 steps

Ingredients

1 12 lbs ground beef
2 tablespoons olive oil
24 ounces tomato paste
2 tablespoons parsley, chopped
2 teaspoons brown sugar
1 teaspoon pepper
1 lb low-fat ricotta cheese or 1 lb small curd cottage cheese
1 cup parmesan cheese, freshly grated
1 cup diced onion
2 lbs canned tomatoes
1 cup water
12 cup red wine
2 teaspoons garlic powder
1 teaspoon oregano
10 ounces monterey jack cheese, shredded (can use mozarella)
8 ounces lasagna noodles, cooked

Directions

1

Lightly brown the beef; remove and drain grease.
2

Saute onion in olive oil; add tomatoes (I chop them in the blender first), paste, water, wine, parsley, salt, sugar, garlic, pepper and oregano.
3

Simmer, uncovered, stirring occasionally, about 30 minutes.
4

Try to make the sauce at least one day ahead of time, to give the flavors time to meld.
5

Spread about 1 cup sauce in bottom of lasagna pan.
6

Then alternate layers of noodles, sauce, ricotta, monterey jack, and Parmesan, leaving ricotta out of last layer.
7

Bake at 350 for 40-50 minutes, or until lightly browned and bubbly.
8

Allow to stand for 15 minutes; cut into squares and serve.