Is this our first pasta recipe here at Rice N Dine? I think so too!
A little back story though – as a kid, we have eaten lasagna only on extremely special occasions. Spaghetti and pansit are usually for birthdays. But for birthdays with graduations and maybe for double-birthday celebrations, we upgrade to lasagna. That’s why this Italian dish signifies something special for me and I have always tagged it to be difficult to prepare, something that you don’t do for everyday meals. To debunk my myth and just because everyday is supposed to be treated an extremely special day, we decided to make some lasagna! We decided to search for an easy recipe online and modify the ingredients according to their availability here in the Philippines. We got the recipe here!
- 3/4 lb Ground Meat
- 1/2 cup Onion, peeled and minced
- 2 cloves Garlic, peeled, crushed and minced
- 1 can Crushed Tomatoes
- 1 cans Tomato Paste
- 2 cans Tomato Sauce
- 1/2 cup Water
- 2 tbsp. White Sugar
- 1 1 /2 tsp Dried Basil Leaves
- 1 tsp Italian Seasoning
- 1 tbsp. Salt
- 1/4 tsp Ground Black Pepper
- 4 tbsp. Parsley, chopped
- 12 Lasagna Noodles
- 16 ounces Ricotta Cheese
- 1 Large Egg
- 1/2 tsp Salt
- 3/4 lb Mozzarella Cheese, grated
- 3/4 cup Parmesan Cheese, grated
- In a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
If we are to cook this again, I would definitely invest in noodles with better quality. We were so excited that we grabbed the first brand that we saw and didn’t compare more. The resulting noodles were a bit hard to chew.
So there, our everyday Lasagna for extremely special occasions. Let us know how it went when you get the chance to try this!