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
Directions
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.















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By Alison0721
Seattle
on October 25, 2011
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This is the best lasagna recipe I've ever used (and I've used A LOT of recipes! For the beef, I removed it as she instructs and then added it back in with the tomato sauces. I'm sure you can get away with not removing it at all though. I also included mozzarella with every layer of cheese. So when I added the ricotta mixture, I also added a layer of mozzarella which made the lasagna so nice and cheesey. I used fresh mozzarella which makes a big difference in the taste and texture.
By AlexMia1
East Longmeadow, MA
on November 12, 2009
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I see in this recipe that Cat in making the sauce cooks the beef and then removes it to cook the veggies and herbs and then adds in the tomato sauce and paste. But no where does she say when to add the meat back in, anybody who has made this want to lend a hand here. Also at the end she puts down a small pool of meat sauce (I presume this is the one she used in making the dish which includes the veggies, herbs and meat but she really doesn't say. BTW since I have yet to make this dish my rating means nothing
By hteb23_10178630
Costa Mesa, CA
on April 07, 2008
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One of my favorite dishes. The flavor is soo soothing and it is such a comfort dish.
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