Beef Lasagna
Bianca had missed her first cooking class as we had a showing in the house so she could not wait to do this Mother Day Lasagna for me. Although they aren’t lasting til Mother’s Day lol.
The recipe made 6 large individual lasagnas in cast iron pans, you can cut this recipe in half to accommodate a 9×13 baking dish if you prefer.
1 pound ground meat (beef, pork, chicken, turkey or veal all would be great)
2 boxes of ready for the oven Lasagna noodles (used just over 1 box)
1 large onion diced
1green pepper diced
2-4 cloves of garlic (we used 6)
1TSP each Italian spice, oregano & crushed chilis
2 cans diced tomatoes, we get the herb and spice cans
Salt & Pepper to taste
6 cups grated mozzarella
2 containers of ricotta
2 large eggs
1/4CUP parmesan
Chopped fresh parsley for garnish
Lucky protecting them around the stove.
It’s good to have everything ready to go and have all your work areas clean. We used a large cast iron skillet with high sides. Get your pan nice and hot. Add some oil of choice and put your Hamburg in. Brown for a couple of minutes then add in your onions, peppers, garlic, salt, pepper, crushed Chilis, oregano & Italian spice. Cook that down for a few minutes. If you want you can drain the grease out from the meat. Add in your tomatoes. Cook for 5-6 minutes on a low medium heat get all those flavours cooking nicely together. While that’s cooking you want to get a small bowl and combine the ricotta containers, eggs, & 1CUP mozzarella. Mix well. Set aside. We got some cheesy pull apart bread from Costco and Ceasar Salad to go with our Lasagnas.
If you try out the recipe, let us know what you think!
