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Harriet's Lasagne

Our favorite Italian place in London was 13 1/2 Beauchamp Place & we went to Venice the week Elvis Presley died. Thankfully, Lasagne was a frequent dinner option at home. I made this with my mom too.

7b035c268ba54546262d14cacb8c70beBy Adam Z

Prep
Cook
Serves 12people
Ingredients
The Sauce
2-3
lb Ground Chuck or Round beef
1
Large Onion
1
Garlic Clove
1
Carrot (cut in small pieces)
1/4
cup Mushrooms sliced (optional)
1
Bay leaf
1
Small Can Tomato Paste
2
tbls Olive Oil
1
tsp Oregano
1
tsp Basil
The Cheese
1
large container Ricotta
2
Eggs
2
tbls Basil
1
tbls Parsley
1/2
cup Grated Parmesan or Romano Cheese
The Noodles and Assembly
1
Box Lassagne noodles
Directions
1.
Saute Onion, Garlic, and Carrots until Onions are soft but not brown
2.
Remove Onion mixture and put in big Dutch Oven of large bowl
3.
Saute Meat in Olive Oil. Keep turning Meat over and stirring to brown all over
4.
Add Tomato products, Bay leaf, Oregano, Basil. Bring to simmer and cook on low for 15 minutes, and sauce gets thick
5.
Mix Ricotta with 2 Eggs, Salt, Pepper, Basil, Chopped Parsley, and Parmesan or Romano Cheese
6.
Preheat over to 350 degrees
7.
Cook Noodles with a little olive oil and salt in water until almost done. Drain in a colander
8.
To Assemble: Use 9" x 13" Pyrex Dish, lightly greased with Olive Oil
9.
Cover bottom with layer of Sauce (about half of it). Place noodles over Sauce
10.
Spread Cheese mixture on top of Noodles and sprinkle the grated cheese. Cover with Noodles
11.
Finish with remaining Sauce and more grated Cheese
12.
Bake 30 minutes (should look pretty firm)
13.
Variation: Replace Meat for Manicotti. Add Asiago and/or Provolone for 3 Cheese Manicotti

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