Classic Lasagna Recipe - Cooking Index
Classic Lasagna Recipe - Cooking Index
| 1 | Lasagna - (500g) | |
| 1 lb | 454g / 16oz | Lean ground beef |
| 1 | Onion - finely chopped | |
| 1 | Garlic - minced | |
| 1 | Sliced mushrooms - (10 oz/284ml | |
| 1 | Tomato spaghetti sauce - (14oz) | |
| 1 | Tomato paste - (5-1/2oz/156ml) | |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Dried oregano |
| 1 | Egg - beaten | |
| 1 cup | 237ml | Creamed cottage cheese |
| 1/3 cup | 48g / 1.7oz | Grated parmesan cheese |
| 1 | Sliced mozzarella cheese | |
| 1 | Spinach - thawed,chopped |
Cook lasagna in a large quantity of boiling water until just barely tender; drain off most of water; add ice cubes to stop cooking. (Allow lasagna to stand in cold water to prevent pasta sticking together.) In a saucepan, brown meat with onion and garlic; drain off fat. Cook over low heat, covered, for about 5 minutes Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano. Simmer 15 minutes. Combine egg with spinach, cottage and parmesan cheeses. Spread 1/3 of meat sauce in 13x9 in. baking dish. Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate another 1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Arange mozzarella cheese on top. Bake at 350F for 30 minutes. Let stand 10 minutes. before serving.
Source:
Mario Batali
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