{May 11, 2013}
Lasagna

Lasagna

Kimchi: Never made lasagna before. It took a lot of time and labor for me to make – but that’s because I didn’t prep the ingredients beforehand and I had to do more work than usual (ex: had to shred a whole block of cheese by hand or didn’t have enough tomato sauce so I pureed tomatoes myself).

Lasagna

Lasagna

While I baking it, it totally boiled over since the noodles expanded and the dish isn’t very tall. Learned to place a sheet of foil to catch the drippings under it after that.

Lasagna

Lasagna

Like usual I kinda meshed together multiple recipes. I think I used this one and this one.

  • Around 52 oz tomato sauce (I used one 20 oz jar of pasta sauce with basil and processed 2 cans of 15 oz diced tomatoes into a sauce)
  • 15 oz ricotta cheese
  • 1 onion
  • 1/4 cup parmesan cheese
  • 2 eggs
  • 2 garlic cloves
  • 1 tbsp basil (or 1/2 cup fresh)
  • 1 tsp oregano
  • 2 tbsp sugar
  • 1 1/2 tsp salt, 1 tsp garlic salt
  • 2 tbsp parsley
  • 1 lb mozzarella cheese
  • 9 oz no-boil lasagna noodles
  • Brown the ground beef, drain.
  • Saute diced onion and garlic in oil. Add beef, basil, oregano, sugar, salt and tomato sauce.
  • Mix eggs into ricotta. Add parmesan cheese, 4 cups of mozzarella cheese, parsley, garlic salt.
  • Spoon sauce into bottom of 9×13 inch pan. Layer noodles onto the sauce. Spread ricotta mixture over the noodles. Add sauce. Repeat until there are 3 layers of noodles for a 2 inch deep pan or 4 Layers for 3 inch deep pan. Spoon sauce over the last layer of noodle and sprinkle on mozzarella cheese on top.
  • Bake covered for 40 minutes at 375. Uncover and continue baking for 20 minutes, with a foil sheet underneath the pan to catch any drippings that boil over the pan.