When I know I going to have a crazy week
I do Sunday dinner with a thought of leftover
for the week so Lasagna its one of those dishes
that I know will have plenty of leftovers.
Here is a traditional recipe but with
a better tasting meat Pork its also lighter.
1lb box of dry Lasagne
2 lb Ground Pork
1 Medium Onion (Chopped)
3 Garlic Cloves (minced)
2 Cups of Homemade Sauce ( use your Preference)
2 Tsp of Tomato Paste
2 Tsp Dry Oregano
2 Tsp Dry Italian Seasoning
1 Tsp Olive Oil
Pinch of Salt and Pepper
16 oz Fresh Mozzarella Cheese
1 Cup Grated Parmesan Cheese
16 oz Shredded Mozzarella Cheese (Kraft)
32 oz Ricotta Cheese
Non Stick Spray
Preheat oven 350 degrees
Cook Pasta according to package rinse and
Spread on Aluminum Foil or Parchment Paper
to lay flat.
In a mixing bowl add Ricotta Cheese, 2 Eggs, 1 Tsp of Oregano and Italian seasoning, 1/2 cup
Parmesan Cheese, 1 Cup of Shredded Mozzarella Cheese, Pinch of Salt and Pepper
Mix well until all ingredients are well incorporated.
Place in fridge until ready to use.
Meanwhile in a medium sauteed pan add the 2 lb pork salt and pepper, 1 tsp Oregano and
Italian Seasoning and chopped onions and minced garlic, 2 Tsp Tomato Paste, 2 Cups Tomato Sauce.
Simmer for 10 minutes until the mean looks semi cook.
TIME TO LAYER
Spray with non-stick spray a 14 in x 9 5/8 inch
backing lasagne pan
1- Lay the noodles overlapping
2- Spread the Meat Mixture Sauce
3- Spread evenly the ricotta mixture
4- Sprinkle with shredded mozzarella
Follow the same method above until
you get to the top
Finish with Slice of Mozzarella Cheese,
the rest of Shredded Mozzarella Cheese
and Grated Parmesan Cheese
Bake for 40-45 Minutes
Could be cook ahead!
GOOD TO KNOW
Link to my recipe for
My Homemade Sauce
Eggplant Parmesan With My Homemade Sauce
IMAGES OF INGREDIENTS
IMAGES OF THE STEPS
NOTICE MY GUEST ENJOY IT (LOL)
ALWAYS BEAUTIFY YOUR PLATE!!!