Lasagna Recipe
- 5 ounces parmesan cheese
- 12 ounces ricotta cheese
- 6 garlic cloves
- 1 teaspoon garlic powder
- 1 pinch pepper
- 1 egg
- 1 pinch chili powder
- 12 teaspoon rosemary
- 1 -4 tablespoon oregano
- 16 ounces crushed tomatoes
- 16 ounces stewed tomatoes
- 1 lb ground meat
- 2 teaspoons basil
- 2 teaspoons salt
- 14 cup sweet white wine
- 1 tablespoon olive oil
- Using mixing bowl, combine ricotta, egg and parmesean cheese, add 2 tbsp dry garlic, 1 tsp oregano, 1 tsp basil and minute quantities of rosemary (this can overpower the dish easily).
- Mix meat with 2 tbsp garlic, brown the meat and drain.
- Then, add stewed tomatoes, white wine and olive oil.
- Puree crushed tomatoes with the garlic cloves and add.
- You may add variable amounts of sugar to balance out the acidity
- Once a sauce is formed, add remaining oregano, basil, rosemary, thyme and cook until the tomatoes have broken down, allow to cool.
- Once the sauce has cooled, add dry shells and add layers of meat/sauce mixture, cheese mixture, then add sauce completely covering the top layer.
- Make a small bowl of watery sauce to add to the top to keep the shells from drying out in case the mixture becomes dry, and bake at 350 for 20 minutes.
- At the very end of the baking, take a small amount of olive oil and rub it over the cheese and add to the lasagna.
- The oil will help melt and toast the cheese to give the browning you see in a pizzeria and serve.
parmesan cheese, ricotta cheese, garlic, garlic, pepper, egg, chili powder, rosemary, tomatoes, tomatoes, ground meat, basil, salt, sweet white wine, olive oil
Taken from www.food.com/recipe/lasagna-recipe-464030 (may not work)