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Homemade Lasagna

Homemade Lasagna


1 pound ground beef or Italian link
1 large onion, diced
3 cloves garlic, diced
28 ounce crushed tomatoes
2 soupspoons tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon swab
¼ tablespoon black pepper
9 lasagna polls
15 ounces ricotta rubbish
1 egg
2 mugs tattered mozzarella rubbish
½ mug grated Parmesan rubbish


launch by getting your roaster preheated to 375 °F.
Take a large frying visage and cook the ground beef or Italian link until it’s completely cooked. Get rid of any redundant oil painting by draining it.
Include minced onion and diced garlic in the visage and continue cooking until the onions turn a translucent color.
Mix in crushed tomatoes, tomato paste, basil, oregano, swab, and pepper to the visage and let it poach for 10 twinkles.
Cook the lasagna polls as per the instructions on the packaging and drain.
In a separate coliseum, mix together the ricotta rubbish and egg.
Using a spatula, unevenly distribute a light subcaste of meat sauce in a 9×13- inch baking visage.
Arrange three preliminarily cooked lasagna polls on top of the meat sauce.
Subcaste half of the amalgamated ricotta rubbish on top of the polls, and also sprinkle a mug of tattered mozzarella rubbish over it.
Repeat the layering process with another three polls, the remaining ricotta admixture, and another 1 mug of mozzarella rubbish.
Place the final three polls on top, followed by pouring the remaining meat sauce over them.
Distribute the final quantum of mozzarella rubbish and grated Parmesan rubbish unevenly over the dish.
Box the visage with aluminum antipode and let it singe for a duration of 25 twinkles.
After 25 twinkles, remove the antipode and continue incinerating for an fresh 25- 30 twinkles until the rubbish is melted and golden in color.

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