|
1 lb ground Beef
2 (26 ounce) jars francesco Rinaldi Tomato and Basil Pasta Sauce
2 Eggs
10 ounces Ricotta Cheese (whole or part skim alright)
1 piece Salt Pork, 2 in x 2 in, this is the backfat of the Pig, Fattest area
2 Tablespoons Oregano
2 Tablespoons Parsley
Salt and Pepper
12 ounces shredded Mozzarella Cheese
Fresh Parmesan Cheese
3 minced Garlic Cloves
1 small Onion, chopped
2 Tablespoons Olive Oil
Lasagna Noodles
|
|
|
Take ground beef and make mini meatballs, the size of nickels. Saute garlic and onion in olive oil until translucent. To the garlic and onion, pour 1 1/2 jars of sauce into pot (reserve remainder), add salted pork piece, salt/pepper, oregano, parsley and mini meatballs. Let simmer for 45 minutes on the stove, until meatballs are thoroughly cooked. While sauce is simmering, start to boil big pot of water (will take 30-35 minute to start boiling) then put in noodles for last 10 minutes. In a medium mixing bowl, combine ricotta cheese and mozzarella cheese with the two eggs. When meatballs are cooked, remove pork fat from sauce. Put a small amount of the remaining tomato sauce in the bottom of a 9x13 baking dish, just enough to coat the bottom. Place noodles on sauce, on top of noodles put half of cheesy mixture and then combine sauce/meatballs, keep layering with cheese, sauce, meatballs, until your lasagna is formed. On the top layer, put just sauce and freshly grated Parmesan cheese. Pour a small amount of water, about 1 ounce, in each corner and then lightly sprinkle water on top of lasagna to steam. Cover with aluminum foil and bake in oven at 400 degrees for 45 min to 1 hour.
|
