Armen Chakmakjian

Lasagna (a possible recipe)

In Random on June 18, 2009 at 8:35 pm
1 Box Lasagna Noodles (pick a brand)
1 lb of lean ground beef
a few cloves of garlic (to your tolerance)
olive oil
2 28oz cans from crushed tomatoes
Some fennel (maybe 2 pinches)
Salt
Pepper
Oregano
Basil
Cayenne Pepper
1 big jug of Ricotta Cheese
1 egg
about a 1/4 cup of dry parsley
brick of Mozzarella Cheese
Parmesan Cheese

Sauce making hint:  I don’t give exact amounts of spices because you’ll figure it based on your taste…add a bit of each and keep adding as the sauce simmers…but don’t put too much oregano or cayenne as those will overpower everything else.

Heat oil, chop up the garlic cook add to oil. A minute later add beef, salt, pepper and fennel and oregano. the fennel will give it the kick as if you had sausage in it. once meat is close to cooked, add the two cans of tomatoes, get to it boil slightly and then simmer. Once it is simmering steadily, add the parmesan cheese (oh about a 1/4 cup) and basil and stir it in well.

Now boil the water (add a little salt and a drop of olive oil).

While waiting grate Mozzarella.  set aside

Mix the Ricotta, Egg and Parsely well in a bowl.

Get a pyrex 9×13 pan. put some of the sauce on the bottom of the pan (just enough to wet it).

Reserve 1/3 of your sauce for serving at the table.

Layer the following:

5 pieces of lasagna noodles (3 across, then 2 covering the seams)
Sauce
1/2 Ricotta
1/4 of the Mozzarella
5 pieces of lasagna noodles again
Sauce
Rest of Ricotta
another 1/4 of the Mozzarella
Lasagna Noodles that are left
Sauce
the rest of the Mozzarella
More Parmesan

Put it in the oven uncovered for 30 minutes or so @325 degrees (until the cheese on top is melted a bit)

Serve.

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