Food Network: Lasagna

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Lasagna
Copyright 2003, Cat Cora, All Rights Reserved

Ingredients
1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste

2 teaspoon salt
1 box dry lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter

Instructions
Heat the oil in a large pot on high heat. Add the beef
and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from
the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the
heat to medium and cook the vegetables until soft. Add in the tomato sauce and
paste. Season with salt and pepper and let simmer for 1 hour.

Bring a large pot of salted water to a boil.

Add the dry lasagna to the boiling water and cook until al dente. Remove and place
on baking sheet coated with olive oil. Toss the pasta to coat it completely.

Preheat the oven to 400 degrees F.

In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin
laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat
sauce. Add another layer of pasta and repeat this process until you reach the top
of the dish. The final layer should be cheese mixture and fresh mozzarella.

Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and

let brown for 15 more minutes.

Cut the rustic bread in half and spread on butter. Add minced garlic, salt and
pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it
in the foil. Let crisp up and serve.

To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on
the pool of sauce. Top with Parmesan and a basil leaf.