Calvin’s Lasagna

November 4, 2012 § Leave a comment

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Bolognese Sauce
1/2 pound Ground Chuck
1/2 pound Ground Sirloin
1 large onion
4 cloves garlic
3-4 cups basic tomato sauce
1 tbsp dried oregano
1 tbsp dried basil
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 to 1 1/2 tsp salt

Directions
Dice the onion and mince the garlic.
Sauté the onions in olive oil until just starting to brown, add the garlic and saute for one minute. Add the meat and break it up to brown. Add the seasoning and stir. Add the tomato sauce, mix will, bring to a boil, reduce heat and simmer for about 30 minutes to blend the flavors. Remove from heat and let cool.

Cheese Mixture
1 pound ricotta
4 ounces pecorino romano
4 ounces mozzarella
2 eggs
1 tsp basil
1 tsp oregano
1 tsp salt
1/2 tsp pepper

Directions
Grate the romano and mozzarella cheese. Combine with remaining ingredients.

Cheese Topping
2 ounces grated pecorino
2 ounces grated mozzarella

1/2 pound lasagna noodles

Assembly
Boil the noodles until al dante, rinse with cold water, drain and pat dry.
Grease your lasagna pan and put a layer of the beef mixture on the bottom. Place a layer of noodles, then cheese mixture. Add layers of noodles, cheese and beef. Finish with a layer cheese, then beef mixture and top with grated cheese.
Bake, covered, in a 350 degree oven until bubbly. Remove cover an bake for another 10 minutes or so until the top is lightly browned. Let rest for 15 minutes before serving.

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