epic meat lasagna

 

I can’t rave enough about this dish right here.  I had 2 pieces of this lasagna and forced myself to stop from going for the third.  My daughter, on the other hand, had the third.  This is one of my favorite dishes I have EVER made and it absolutely deserves the title given.  The 1/4 tsp red pepper flakes gives it JUST the right amount of kick.  I can’t wait to try it again with veggies.  If you know me, I’m not big on counting calories and this is no exception.  Sometimes you just have to enjoy life and the lasagna it offers you.

Ingredients:

  • 1 onion, finely chopped
  • 1 tsp olive oil
  • 3 large cloves garlic, minced
  • 2 tbs tomato paste
  • 1/4 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 lb grass fed ground beef*
  • 1 jar crushed tomatoes (18 oz.)
  • 1 jar diced tomatoes (18 oz.) +1/4 cup water
  • 3 tbs maple sugar
  • Sea salt and ground pepper to taste
  • 1 cup chopped fresh basil
  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbs bread crumbs
  • 12 no boil lasagna noodles

Directions:

Heat oil on medium high heat, add the onion and saute on low for a few minutes.  Stir in garlic, tomato paste, oregano and red pepper flakes.  Add the ground meat and using a wooden spoon, break up the meat until no longer pink, for about 5 minutes.  Next, add the tomatoes, water, sugar and season with salt and pepper to taste.  Bring to a simmer and allow sauce to cook for about 15 minutes until it thickens.  Remove from heat and stir in 1/2 cup of the chopped basil.

Preheat oven to 375 degrees.

In a food processor, combine the remaining 1/2 cup chopped basil, ricotta cheese, 1.5 cups shredded mozzarella, Parmesan cheese, egg, bread crumb, 1/2 tsp salt and 1/2 tsp ground pepper.

In a 13×9 baking dish, spread 1.5 cup of the meat sauce.  Lay 3 noodles down, top each noodle with 1/3 cup of the ricotta mixture and then the meat sauce.   Repeat layering twice more.  Top layer should be meat sauce topped with the remaining shredded mozzarella cheese.  Cover the baking dish with aluminum foil and bake for 35 minutes.  Remove the aluminum foil and place dish back in oven for an additional 10 – 15 minutes.  Give it 5 minutes to cool before slicing.

Yields 8-10 servings.

…delicious happens

*Sub in ground turkey or chicken to lighten it up.

 

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