Lasagne ala Debbi

Lasagna ala Debbi

1 lb Ground Round/Beef
1 lg chopped Onion
2+ cloves minced Garlic
1 large chopped Green Bell pepper (you can also use red ones. I love both.)
1 (16oz) can chopped Tomatoes
1 sm can Tomato Paste
1+ cups Red Wine
2 tsp Basil
1/2 tsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
1/2 cube Butter
1 lb Ricotta Cheese
1/2 cup Parmesan Cheese
8 oz shredded Mozzarella Cheese
10 oz chopped frozen Spinach (thawed and drained)
1 lb Lasagna Noodles

Brown meat; add onion, garlic and bell pepper. Cook until tender. Add tomatoes, tomato paste, butter, seasonings and red wine. Cover and simmer 1 hour.

Cook and drain lasagna noodles. Mix together ricotta and spinach. In a lasagna pan, layer half of the noodles, half of the ricotta mixture, half of the mozzarella and top with half of the meat sauce.

Next layer remaining ingredients as follows:
Noodles, ricotta, parmesan, meat sauce and top with mozzarella.

Bake at 350° F for about 45 minutes or until the cheese is melted and the lasagna is bubbly.

Even better the second day.

BETTER! Make in the crockpot. Killer... 



Direct from the Potters mouth.  However as we all do I tweaked it a bit.  Below is what worked for me and it is just as greaaaaaaaaat! 

used 7% ground beef.
2 large sweet red onions
10 cloves garlic (Go Emeril!)
no mushrooms cause didn't have them on hand
used red pepper whole , not crushed.
used homemade ricotta (goat of course)

Yummy,yummy. Had left overs last night and will have two more meals. All in all I got 4 meals for two out of this recipe and lunch two days for the Em girl. Who by the way gave it her stamp of approval.
L  of  C


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