Lasagne Belmonte

By jre123

Thick tomato meat sauce and three kinds of cheese

interspread among the layers of wide lasagne noodles

makes a delicious interpretation of the generally

accepted notion as to what lasagne should be.

Ingredients

• 1 medium-sized onion,chopped
• 3 tablespoons olive oil or salad oil
• 1 1/2 pounds lean ground beef
• 1 clove garlic, minced or mashed
• 2 cans (8 oz. each) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/2 cup each dry red wine and water (or 1
• cup water)
• salt
• 1 teaspoon oregano leaves
• 1/2 teaspoon each pepper and sugar
• 12 ounces lasagne noodles
• Water
• 1 pound (2 cups) ricotta cheese or small
• curd cottage cheese
• 1/2 pound mozzarella cheese, thinly sliced
• 1/2 cup shredded Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a large frying pan, saute onion until soft, add beef and garlic, and cook, stirring, until meat is brown and crumbly. Stir in tomato sauce, tomato paste, wine, and the 1/2 cup water. Add to this the salt, oregano, pepper, and sugar, stirring until mixed. Cover pan and simmer slowly about 1 1/2 hours. Meanwhile cook noodles in boiling salted water as directed on the package, until tender about 15 minutes. Drain thoroughly, rinse with cold water, and drain again. Arrange about 1/3 of the noodles int he bottom of a 9 by 13-inch shallow casserole dish, criss-crossing noodles to make an almost solid layer. Spread 1/3 of the tomato sauce over the noodles top with 1/3 of the ricotta and mozzarella cheese. Repeat this layering two more times. Top with the Parmesan.
Bake, uncovered,in a 350degree oven for 30 minutes. Remove from oven and cut in rectangles to serve. Makes 6 to 8 main dish servings.