Ingredients:
1 lb. spaghetti2 eggs, lightly beaten (divided)½ C. finely grated Parmesan2 T. extra-virgin olive oil1 onion, chopped3 garlic cloves, minced1 lb. ground beef2 T. tomato paste1 28 oz. can crushed tomatoes¼ t. dried oregano3 C. ricotta3 C. shredded mozzarella2 T. chopped Italian parsley
Directions:
- In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
- Drain water then return the spaghetti to the pot.
- Add 1 egg and the Parmesan and toss to combine.
- Meanwhile, make sauce. In a large pot over medium, heat olive oil.
- Add onion and cook until tender, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes.
- Drain fat then return the pot to medium heat and stir in tomato paste.
- Cook for 1 minute, then add the crushed tomatoes and oregano.
- Season with salt and pepper and simmer for 10 minutes.
- Preheat oven to 350° F.
- In a medium bowl, combine ricotta and remaining egg. Stir to combine.
- In a large baking dish, spoon a thin layer of sauce in the bottom of the dish.
- Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella.
- Repeat once more.
- Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes.
- Garnish with parsley.
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