Daily Archives: September 3, 2015

American Cookbook #07 – Lasagna

American-Cookbook2 American Lasagna

Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.
Makes 8 servings

Prep: 30 minutes
Cook: 90 minutes

Shopping List:

  • 680 gr or 1½ pounds lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 gr or 1 tablespoon chopped fresh basil
  • 2 gr or 1 teaspoon dried oregano
  • 25 gr or 2 tablespoons brown sugar
  • 9 gr or 1½ teaspoons salt
  • 850 ml or 1 (29 ounce) can diced tomatoes
  • 340 gr or 2 (6 ounce) cans tomato paste
  • 12 dry lasagna noodles
  • 2 eggs, beaten
  • 570 gr or 1 pint part-skim ricotta cheese
  • 40 gror ½ cup grated Parmesan cheese
  • 3 gr or 2 tablespoons dried parsley
  • 6 gr or 1 teaspoon salt
  • 455 gr or 1 pound mozzarella cheese, shredded
  • 10 gr or 2 tablespoons grated Parmesan cheese

lasagna-noodlesTO MAKE:

  1. In a skillet over medium heat, brown ground beef, onion and garlic, drain the fat.
  2. Mix in basil, oregano, brown sugar, 1½ teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  3. Preheat oven to 375° F or 190° C.
  4. Bring a large pot of lightly salted water to a boil.
  5. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente, then drain.
  6. Lay noodles flat on towels, and blot dry.
  7. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
  8. Layer one third of the lasagna noodles in the bottom of a 9 x 13 inch or 23 x 33 cm baking dish.
  9. Cover noodles with half of the ricotta mixture, half of the mozzarella cheese and one third of the sauce.
  10. Repeat.
  11. Top with remaining noodles and sauce.
  12. Sprinkle additional Parmesan cheese over the top.
  13. Bake in the preheated oven for 60 minutes.
  14. Let stand 10 minutes before serving.

Note 1: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Note 2: Use Italian sausage instead of ground beef, or ground turkey.

Note 3: Serve it with cheesy garlic bread, and a Caesar salad to go along with it.

Suggestion: A disposable pan will be your best friend in this recipe.


Amount Per Serving
Calories: 664
Total Fat: 29.5g
Cholesterol: 168mg
Sodium: 1900mg
Total Carbohydrates: 48.3g
Dietary Fiber: 4.2g
Protein: 50.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20150903-AC-07-American-Lasagna