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Monday, August 13, 2012

Beef Lasagna

This turned out gorgeous and very tasty :-)
I baked it in a deep loaf pan.

(serves 2)
(prep time 20 mins)
(bake time 40 mins)


I used a total of 6 Barilla no boil lasagna sheets.
The ingredients are listed by layers followed by instructions.

Bottom layer
Ricotta cheese 1 cup
Whole egg 1 - large
Baby spinach chopped 1 1/2 cups ( cooked lightly in a small amount of oil until wilted)
Nutmeg 1/8 tsp
Fresh ground pepper 1/3 tsp
Salt  1/3 tsp
Pasta sheets 2

Combine every thing in a bowl and lay down your first layer in a loaf pan.
Place 2 sheets of pasta on top of it. Maybe now will be a good time to preheat your oven to 350 degrees.

Middle layer
Lean ground beef  1/4 lbs
Ground veal 1/4 lbs
Garlic - chopped fine 1/4 tsp
Peperoncino flakes 1/2 tsp *adjust this according to what your taste buds like
Fresh ground pepper 1/3 tsp
Oregano 1/4 tsp
Parsley 2-3 Tbs (chopped)
Olive oil 1/2 Tbs
Fresh basil 7-8 leaves
Fresh mozzarella cheese 4 maybe 6 1" cubes
Marinara sauce 1/2 cup
Pasta sheets 2
( I made a quickie sauce by combining 1 part tomato paste + 1/2 part canned diced tomatoes+ 2 part tomato sauce. Cook for 8 minutes and allow to cool down fully before using )

Heat some oil in a wide skillet.
Cook the garlic for 30-40 seconds.
Add all the meat and season with oregano, fresh ground black pepper, peperoncino flakes and salt.
Cook on medium high heat until cooked. Please use your spatula frequenlty to break any lumps that might form in the ground meat during cooking.
Turn off the heat and mix in fresh parsley. Allow this cool for maybe 15 minutes
Assemble your second layer by spreading the meat mixture and randomly throwing in pieces of fresh mozzarella cheese.
Tear some basil leaves and sprinkle them on over it all.
Pour the marinara sauce and arrange two more sheets of pasta on top.

Top Layer
Crimini mushrooms (sliced) 1/4 cup
Shiitake mushrooms (sliced) 1/4 cup
Onions (sliced very thin) 1/3 cup
Garlic slivers 1 tsp
Dried thyme 1/4 tsp
Oil 1 Tbs
Pasta sheets 2
Marinara sauce 1/3 cup
Fontina cheese grated 1/3 cup
Parmesan reggiano cheese grated 1/3 cup

Heat some oil in a skillet and quickly stir fry the onions, mushrooms and garlic for about 5-6 minutes on med high heat.
Season with thyme, salt and pepper.
Allow this to cool a bit before spreading it over the pasta.
Place two final sheets of pasta and then pour the marinara, sprinkle some fontina and parmesan cheese on top.
Bake in a pre heated 350 degree oven for 40-45 mins.
I like to use a baking sheet beneath the loaf pan to catch any spillage.
Let it rest for about 20 minutes before eating.
Hope you like :-)


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