Posts Tagged lasagna recipe easy

My World Famous Lasagna Recipe

From NYC, Paris, Hong Kong and even Vietnam. Hundreds have tried it. You will love it.

Great for the day after Thanksgiving or around the Christmas Holidays.  Having a party…make Lasagna!

List Of Ingredients

• One Pound of Ground Beef or Ground Chuck
• Two 6 ounce cans of Tomato Paste
• One 16 ounce can of Tomato Sauce
• One 16 ounce carton of Small Curd Cottage Cheese (may substitute 12 ounce carton of Ricotta Cheese)
• Grated Parmesan Cheese (the real stuff!)
• One Pound grated Mozzarella Cheese (again, the real stuff!)
• Lasagna Noodles
• One clove of garlic
• Two Eggs
• Parsley flakes
• Basil
• Anise seed (optional)
• Salt (optional)
• Pepper

The Recipe

Brown One pound ground beef or chuck with one clove of garlic minced or pressed. After browning, drain off fat.

Add Two 6-oz. cans of tomato paste; One 16-oz. can of tomato sauce; One tsp. parsley flakes; One tsp. basil; 1/2 tsp. salt; 1/2 tsp. anise seed crushed. Simmer until sauce is thick, about 30 min.

In a medium size bowl beat two eggs. Add One carton (16-oz) small curd cottage cheese, 1/2 tsp. pepper, Two tsp. parsley flakes, 1/2 cup grated Parmesan Cheese. Set aside.

Boil Ten oz. (ten strips to be safe) Lasagna noodles as per package. Rinse in cold water. Place half the noodles in a 13 X 9 X 2 baking pan. Spread half the cottage cheese mixture, half the Mozzarella Cheese, half the meat sauce.

Repeat layers.

Bake at 375 degrees for 30 min. Let cool 5 min. before cutting.

Suggestions

Serve with a tossed salad with fresh spinach, crusty sourdough bread and your favorite dry red wine.

A couple of suggestions on the Wine:

Tyrrell’s Long Flat Red An Australian blend of Cabernet, Shiraz and Malbec grapes, give it a very full, mellow flavor.

Heitz Cellar’s Napa Valley Grignolino A lighter bodied red wine you can serve at room temperature or slightly chilled.

Both around US$7.00 – $8.00 a bottle (750ml)

Here are some suggestions to add to the recipe that others have sent in…

“About 4 or 5 pieces of chopped sundried tomatoes could add some zest to this dish.”
— Dennis Quinn

“Here’s a family favorite in our lasagna – sliced ripe olives. Maybe not traditional, but we like olives in almost anything.”
— Bob T.

“Instead of meat, you could use spinach mixed with either cottage cheese or ricotta, along with a bit of nutmeg.”
–Brandie

“A little something to cut the acid from all of the tomatoes, especially the paste, is to add about a quarter to half of a teaspoon of baking soda to the sauce while cooking. Helps mellow the tomato taste and it makes a difference when you over-indulge.”
–Lou

“Just a tip from your favorite italian: Try substituting sweet italian sausage (boiled and thinly sliced before adding to sauce) or cooked chicken breast ( hand shredded ). For an especially zesty version (I’ve served this at parties in small squares) layer with sliced pepperoni.”
–Sassy Sicilian

Don’t forget to send us an e-mail to kremerblog (at) kremer (dot) com and let us know your special touches to the Lasagna!

Enjoy!