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...
Debbi
(1/28/10)
Comment:
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)
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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