I have several little tricks to this, like things to do with the sauce. For example, I like to add a splash of red wine in my sauce, right before I add the puree. Sometimes I use crushed tomatoes instead or in addition to the puree. Also, right before my sauce is done, I like to add a pinch of sugar to it, to cut down on the acidity. I also like to "spike" my ricotta by adding plenty of black pepper and basil. Lastly, if you want better lasagna, use fresh mozzarella cheese, and not the packaged stuff. Any good deli will have it! Good luck!!!
Ingredients
- 1lb Lasagna
- 1 29oz can Tomato Puree
- 1 onion - diced
- 3 cloves (at least) garlic - minced
- parsley
- oregano
- pepper
- 1 lb ground beef or sausage - cooked (optional)
- 1lb Ricotta
- 1lb Mozzarella -shredded
- parmesan cheese
Directions
First start your sauce...in good olive oil, over medium heat, saute onions. Then add garlic, saute for about a minute. Then add puree, in which you can even "wash" out the can with a little water (I sometimes go halfway up the can). Lower the heat to low, and let simmer. Add spices. Let simmer for about an hour to bring out all the flavors.
Prepare lasagna according to package directions. When done, keep pot under running cold tap water, so you can handle the pasta.
Cover the bottom of a large baking dish with a little of the sauce. Then arrange lasagna by slightly overlapping each other, single layer only. Now take ricotta and spread lightly (more like dabbing) over lasagna, careful not to disrupt arrangement. Repeat these three steps until ingredients are finished, with sauce (hopefully) ending on top. End by spreading mozzarella generously on top.
Cover lasagna with tin foil, preventing the cheese from burning. Bake for 25 minutes at 400, then remove foil and bake for another 5 minutes. Let stand for at least 5 minutes before serving.
Serves 6 (unless hungry, then about 4)
Print this recipe
Submitted 6/13/05.
Source: My Recipe!!!
Submitted By: Anthony
ar@cmwf.org
Lasagna