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Really Cheesy Lasagna
Super Heavy Cheesy Lasagna |
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2 Lbs. lean ground beef
1/4 cup virgin olive oil
1 cup chopped onion
2 garlic gloves, minced
1 No. 2.5 can of tomatoes
2 6oz. each tomato paste
1/2 lb. mozarella cheese, sliced
1/2 cup grated parmesan cheese
1 15-16oz. container Ricotta Cheese
6 slices American Cheese
6 slices Long Horn OR Hoop Cheese
2 tsp. salt
1 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. black pepper
1 bay leaf
1 cup ripe olives, sliced
1 large pkg. Lasagna Noodles, cooked
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Brown meat in olive oil. Add onion and garlic. Cook until onion is transparent.
Add tomatoes, tomato paste, salt, pepper, basil, bay leaf and oregano. Cover and simmer for one hour.
Add in chopped olives, saving some for the garnish.
Cook Lasagna Noodles according to package directions, but Do Not add salt. While noodles are cooking preheat oven to 350 Degrees F.
Spray a 9x13 baking dish or pan with cooking spray.
Cover bottom of sprayed pan with 1/4 of the sauce. Cover with a layer of cooked lasagna, laying strips lengthwise in pan. Add a layer of mozarella cheese and then a layer of parmesan cheese and sprinkle with sliced ripe olives. Continue layering and finally top with a layer of tomato sauce, sprinkled with parmesan cheese and remaining ripe olives.
Bake at 350 degrees F. for 30-40 minutes.
Note:
For perfect noodles slightly undercook, drain in colander, adding a few drops of olive oil and toss to keep from sticking together.
Cut some noodles to arrange second and third layers diagonally as this will help to keep lasagna together when cutting to serve.
Option:
Chop and add in ripe mushrooms (2-3 Average Size)if you prefer the taste.
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Preparation Time: 35-45 minutes |
Serves: A bunch! |
| Recipe Origin: United States |
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Submitted by: |
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Capt. Tom Smith
Florida
United States |
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| This recipe has been viewed 8877 times. |
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