Friday, November 19, 2010

The Best Lasagna

I (Naomi) found this in Wondertime magazine... this recipe has been well received! so yummy!

1 lb ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
26 0 28 oz (about 3 cups) pasta sauce
salt and pepper
2 Tbsp red wine (optional)
1 c chicken stock
8 oz cream cheese, softened
2 Tbsp white wine (optional)
12 oz (3 cups) freshly grated mozzarella
9 to 12 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas or other vegetables (optional)
1 c (about 4 oz) freshly grates parmesan

Heat oven to 400 degree. Grease a 9 x 13 inch pan.

Thoroughly cook ground beef in garlic and herbs in a large skillet, stirring frequently and breaking up meat. Stir in pasta sauce and bring to a simmer about 2 minutes. Season to taste and add the red wine, if using. Set aside.

In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low and whisk until smooth, about 6 minutes Season to taste and add white wine, if using.

Line bottom of pan with lasagna noodles and spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over meat mixture. Top with 3 to 4 lasagna noodles.

Add vegetables, if using, then pour cream cheese sauce over them. Cover with another cup of mozzarella. Top with 3 to 4 lasagna noodles.

Spoon remaining meat mixture over noodles as evenly as possible and top with the rest of the mozzarella and the grated parmesan.

Bake until brown and bubbling, 35 to 45 minutes (longer if you chilled lasagna in advance). Let cool for 10 - 15 minutes to cut well.

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