Main Dishes |
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Lasagna I - "Woz-agna" - 1996
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Boil noodles according to directions, rinse, separate and spread on paper towels to dry.
Sauté onions. Brown ground beef and drain. In large pan, mix onions and ground beef. Add tomatoes, paste, garlic and spices. Simmer for 30 minutes or longer. (I like to add a can of dry red wine from the tomato paste can while simmering.)
In 9x13x3 pan, layer the following:
Bake at 350 for 35 to 40 minutes, or until top is bubbly and just starting to brown. Let stand 10 minutes and serve.
This is my own creation. In our courting days, I prepared this for Joan, accompanied by a fine bottle of Merlot and music by the Three Tenors. That's Amore!
- 15 ounces ricotta cheese -- Softened
- 12 ounces mozzarella cheese -- grated
- 1 pound lean ground beef
- 8 ounces lasagna noodles -- prepared as directed
- 28 ounces tomatoes, low sodium
- 6 ounces tomato paste
- 1 large yellow onion -- diced
- 2 garlic cloves
- 3 ounces Romano cheese -- grated
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ teaspoon pepper
- 2 teaspoons oregano
- 2 teaspoons basil
- 3 bay leaves
PREPARATION
Boil noodles according to directions, rinse, separate and spread on paper towels to dry.
Sauté onions. Brown ground beef and drain. In large pan, mix onions and ground beef. Add tomatoes, paste, garlic and spices. Simmer for 30 minutes or longer. (I like to add a can of dry red wine from the tomato paste can while simmering.)
In 9x13x3 pan, layer the following:
- 1/3 sauce
- 1/2 noodles
- 1/2 ricotta
- 1/2 mozzarella
- 1/3 sauce
- 1/2 noodles
- 1/2 ricotta
- 1/2 mozzarella
- 1/3 sauce
- Cover with Romano
Bake at 350 for 35 to 40 minutes, or until top is bubbly and just starting to brown. Let stand 10 minutes and serve.
This is my own creation. In our courting days, I prepared this for Joan, accompanied by a fine bottle of Merlot and music by the Three Tenors. That's Amore!
