Wednesday, November 7, 2007

Pasta, cheese.... mmm... Lasagna

I took this dish over to our friend's home as we tried to get all of our friends together for a night of good food, lots of laughter and tons of babies... :) It's easy and when served with garlic bread and ceasar salad, its a quick and complete meal. The night was topped off with Hershey’s Perfectly Chocolate Cake that just hit seemed to hit the right spot.

Helena’s Meat Lasagna


1 pound lean ground beef
1 medium yellow onion, finely chopped
1 tablespoon hot pimento paste
700 ml of Ragu or tomato sauce
1 can of tomato paste
1 can of water
1 package of whole mushrooms, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 eggs, slightly beaten
2 cups shredded mozzarella cheese
2 tablespoons of Italian seasoning
2 tablespoons of parmesan cheese
1 package oven-ready lasagna noodles


Preheat oven to 350 degrees F.

Brown beef in a large frying pan over medium-high heat, adding chopped onion and pimento paste to meat as it cooks. When meat has browned, drain off fat and place in a large pan.

Then add tomato sauce, tomato paste and water. Use your hand blender to mince meat. Then add chopped mushrooms and bell peppers. Simmer for 20 minutes.

Lay a small amount of the tomato sauce mixture. Then sprinkle eggs over the mixture. Sprinkle with mozzarella cheese and then lay noodles lengthwise across bottom of casserole dish. Add a layer of meat mixture, eggs, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling.

Remove from heat and let stand for 15 minutes before cutting and serving.


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