Meat Lasagna

Part One: Marinara Sauce

Ingredients:

• 1/4 cup of onions, finely chopped.
• One clove of garlic (sliced)
• 3 tablespoons of extra virgin olive oil
• Salt & pepper to taste
• Two 28oz crushed tomatoes
• One 6oz tomato paste
• 6/10 ounces of water

Directions:

• In a sauce pot sauté garlic and onions in olive oil, until onions are translucent and garlic is lightly golden.
• Add crushed tomatoes and 4 ounces of water and season with salt and pepper, let simmer on med to high heat for 15 minutes.
• Add tomato paste and lower temperature to med/ low. Add more water depending on the desired thickness of the sauce.
• Add Basil.
• Cook for 30 to 40 minutes.

Part Two: Ground Meat

Ingredients:

• 3 tablespoons of extra virgin olive oil
• 2lb ground beef
• Salt and pepper to taste
• One tablespoon of nutmeg (optional)
• One garlic clove (sliced)

Directions:

• In a skillet sauté garlic in olive oil until lightly golden.
• Add meat and season with salt, pepper and nutmeg.
• With a wooden spoon break up meat as fine as possible until cooked.
• Let cool.

Part Three: Cooking Pasta Sheets

Ingredients:

• 12 pasta sheets (one package)

Directions:

• Bring a large pot to boil.
• Add pasta sheets to boiling water (4/6 at a time).
• Cook according to directions on box.
• Pull pasta sheets out and place in large bowl of cold water for a minute.
• Place on a non-shedding towel to dry.
• Repeat process for the remaining pasta sheets.

Part Four: Assembling the Lasagna

Ingredients:

• 1 1/2 lb ricotta
• 1 lb shredded mozzarella
• 6 oz Parmigiano Reggiano cheese (grated)
• Cooked pasta sheets
• Ground beef
• Marinara sauce
• 8x11 pan
• 1/2 tablespoon of butter

Directions:

• Spread butter on the bottom and corners of the pan.
• Put enough sauce to cover the bottom of the pan.
• Place four pasta sheets to each layer.
• On top of pasta sheets add sauce (making sure to put enough around the edges so it does not burn), Parmiagiano, mozzarella, meat and ricotta.
• Continue layering to four layers.
• Bake for 25-30 minutes, until the cheese on top has melted and turned light golden brown.

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Makes 9 large portions or 12 smaller portions