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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.

By Adam Z

Prep

45minutes

Cook

30minutes

Serves 12people

Ingredients

The Sauce

2-3

lb Ground Chuck or Round beef

Large Onion

Garlic Clove

Carrot (cut in small pieces)

1/4

cup Mushrooms sliced (optional)

Bay leaf

Small Can Tomato Paste

tbls Olive Oil

tsp Oregano

tsp Basil

The Cheese

large container Ricotta

Eggs

tbls Basil

tbls Parsley

1/2

cup Grated Parmesan or Romano Cheese

The Noodles and Assembly

Box Lassagne noodles

Directions

Saute Onion, Garlic, and Carrots until Onions are soft but not brown

Remove Onion mixture and put in big Dutch Oven of large bowl

Saute Meat in Olive Oil. Keep turning Meat over and stirring to brown all over

Add Tomato products, Bay leaf, Oregano, Basil. Bring to simmer and cook on low for 15 minutes, and sauce gets thick

Mix Ricotta with 2 Eggs, Salt, Pepper, Basil, Chopped Parsley, and Parmesan or Romano Cheese

Preheat over to 350 degrees

Cook Noodles with a little olive oil and salt in water until almost done. Drain in a colander

To Assemble: Use 9" x 13" Pyrex Dish, lightly greased with Olive Oil

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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