Wednesday, November 24, 2010

Traditional Lasagna

I posted this in the early Kelly's Kitch days and the picture was very, well, drab. It wasn't very enticing and you really couldn't see anything but the cheese on top. Since then I have gotten much better at using my point-and-shoot camera to compete with the "professional" bloggers that use a dSLR camera. They just make it look so incredibly easy! Well given my camera, I'm quite proud.

When all else fails for dinner and I really can't think of anything to cook, I always reach for this recipe that my mom handed down to me. It is a no-fail and delicious dinner .. no matter what. I just am getting lazier with my cooking (in my eyes anyways) and don't want to make sides. However, this would go very well with traditional garlic bread, breadsticks, or even cheesy garlic bread.

Traditional Lasagana
Kelly's Kitch original
Serves: 6-8

1 pound ground beef
1 can tomatoes
1/2 cup onions, chopped
1 can tomato paste (6 oz)
1/3 cup water
1 garlic clove, minced
1/4 tsp pepper
1 tsp oregano
1/4 lb lasagna noodles, cooked
8 ounces mozzarella cheese
1/2 tub ricotta cheese (4 oz)
parmesan cheese

Boil and drain the lasagna noodles according to package directions until al dente. Set aside.
Meanwhile, brown meat in large skillet. Add the onion and cook until tender (about 4-5 minutes). Stir in tomatoes, paste, water, garlic and seasonings. Cover and simmer on low 25 minutes. In a 12x8 greased baking dish, layer the lasagna in this order: noodles, meat sauce, racotta cheese, parmesan cheese, mozzarella cheese. Repeat the layers. Bake uncovered in preheated oven at 350 degrees for 25 minutes.

This recipe makes two layers. Double it for a deep-dish three layered lasagna for a large party!

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