Subj : Top 10 Ground Beef - 10B
To   : All
From : Dave Drum
Date : Sat Sep 21 2024 16:31:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best Homemade Lasagna - Pt 2
 Categories: Beef, Vegetables, Sauces, Cheese. pas
      Yield: 8 servings
 
           DIRECTIONS CONTINUE
 
  By now the water you started heating in step one should
  be boiling. Add the dry lasagna noodles and cook them to
  al dente, per package directions. NOTE: Noodles may be
  cooked in advance.
  
  Stir often to prevent from sticking. Make sure that the
  water stays at a full boil during the entire cooking to
  prevent the noodles from sticking.
  
  When ready, drain in a colander and rinse with cool
  water, gently separating any noodles that may be
  sticking together. Spread a little olive oil on a large
  rimmed baking sheet, and lay out the cooked noodles on
  this sheet, turning them over so that they get coated
  with a little of the olive oil. This will prevent them
  from sticking together.
  
  Set the oven @ 375ºF/190ºC.
  
  In a 9" X 13" casserole or lasagna dish, ladle a cup of
  sauce and spread it over the bottom of the dish. Arrange
  one layer of lasagna noodles lengthwise (about 3 long
  noodles, the edges may overlap, depending on your pan)
  over the sauce. Ladle a third of the remaining sauce
  over the noodles.
  
  Sprinkle a layer of a third of the grated mozzarella on
  top of the lasagna sauce. Add half of the ricotta
  cheese, by placing cheese dollops every couple of
  inches. Sprinkle half the grated parmesan cheese evenly
  over the top of the ricotta cheese.
  
  Apply the second layer of noodles and top it with half
  of the remaining sauce. Add half of the remaining
  mozzarella, the remaining ricotta cheese, and another
  the remaining Parmesan. Finish with another layer of
  noodles. Spread the remaining sauce over the top layer
  of noodles and sprinkle with the remaining mozzarella
  cheese.
  
  Cover the lasagna pan with aluminum foil, tented
  slightly so it doesn't touch the noodles or sauce). Bake
  for 45 minutes. Uncover in the last 10 minutes if you'd
  like more of a crusty top or edges.
  
  Allow the lasagna to cool for at least 15 before
  serving. Leftovers will keep for about 5 days. You can
  reheat it in a conventional oven or microwave. Leave the
  aluminum tent on for storage. (Try to keep the aluminum
  foil from touching the sauce.)
  
  Yield: 8 servings
  
  Recipe by: Elise Bauer
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
  
MMMMM

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