Tuesday, February 14, 2012


I have never ever liked homemade lasagna. I have eaten it and tolerated. But nothing has ever been better than the Stouffers Frozen.

Until I went to"D"'s house for Christmas dinner this year. Her lasagna was amazing. Her secret (printed with permission) is roasted red bell peppers pureed into the tomato sauce. Ah-may-zing

So here is my take on "D"'s Lasagna. Its not pretty, but it sure tasted good.


~2 28oz cans tomato sauce
~1 large jar roasted red bell pepper, drained and rough chop
~3 cloves garlic, rough chop
~3 sun dried tomatoes
~1 14 oz can diced tomatoes (with juice)
~1 tbsp oregano
~1 tbsp basil
~1 tbsp parsley
~3 tbsp dried minced onion
~1 lb 90% lean ground beef
~2 boxes no boil lasagna noodles
~8 oz shredded mozzarella
~8 oz fresh mozzarella, cubed
~2 cups part skim ricotta
~1 egg

Night before, or morning of:

In a slow cooker, combine sauce, bell pepper, garlic, and sun dried tomatoes. With an immersion blender, puree. (can use food processor too)

Add diced tomatoes and spices. Cook on high for a few hours and turn to warm overnight or until ready to assemble.

Brown hamburger with a dash of the previously mentioned spices. Add to slow cooker.

Mix ricotta and egg.

Put a little sauce in the bottom of the 9x13 pan. Put layer of noodles. Layer of ricotta. Layer of meat. Layer of sauce. Layer of cheese. Repeat until filled. Top with cheese.

Bake covered with tin foil 60 minutes at 350. Let sit covered for 10 minutes before cutting.
FYI, the cheese might stick to the foil like mine... A light spritz of non stick on the foil may help

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