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Lasagne Belemonte

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Ingredients

  • 1 medium sized onion - chopped
  • 3 tablespoons of olive oil
  • 1-1/2 pounds of lean ground beef
  • 1 clove of garlic, minced
  • 16 ounces, (2 - 8 ounce cans) of tomato sauce
  • 6 ounces, (1 can) tomato paste
  • 3/4 cup of dry red wine
  • 1/4 cup of water
  • 1 teaspoon of salt
  • 1 teaspoon of oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon of sugar
  • 12 ounces (1 box) of Lasagne noodles
  • 2 cups, (1 pound) ricotta cheese
  • 8 ounces mozzarella cheese sliced thin
  • 1/2 cup of shredded Parmesan cheese

Details

Preparation time 105mins
Cooking time 150mins

Preparation

Step 1

In a large frying pan over medium heat, sauté onion in oil until soft; add beef and garlic stirring until meat is brown and crumbly. Discard ant fat! Stir in tomato sauce, tomato paste, wine and water. Add salt oregano, pepper and sugar. Stir until mixed. Cover pan and simmer slowly about 1-1/2 hours.

Cook noodles in boiled salted water until tender as directed on package. Drain thoroughly, rinse with cold water and drain again. Arrange about 1/3 of the noodles on the bottom of a 9x13 inch shallow casserole dish by criss crossing noodles; spread about 1/3 of the tomato sauce over the noodles; top with 1/3 ricotta and mozzarella cheeses. Repeat this layering 2 more times. Top with Parmesan cheese.

Bake uncovered in a 350 degree oven for 30 minutes or until bubbly

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