Beef Lasagna

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
1 hour, 30 minutes

Total Time
1 hour, 45 minutes

Main Course

Italian

lasagna meat frozen

Instructions

1 Preheat the oven to 350 degrees.
2 Heat 2 tblsp. of oil in a sauce pan. Add the shallots and red pepper flakes and
cook until the shallots are translucent, about 5 minutes. Add the carrot,
thyme, and garlic. Cook for an additional 2 minutes. Add the tomatoes and bring
to a boil. Reduce to a simmer and cook for about 25 minutes over low heat.
Season with salt.
3 Heat the remaining oil in a skillet over medium heat. Add the beef, crumbling
it into the skillet. Cook, stirring occasionally, until it is browned. Drain,
and set aside.
4 Add the beef and half of the parsley to the tomato sauce and cook over medium
heat for 5 minutes. Remove the pan from the heat.
5 In a mixing bowl, combine the ricotta, spinach, remaining parsley, oregano,
nutmeg, parmesan, and black pepper. Stir well.
6 Using a 13 x9 baking dish, pour 1 and 1/2 cups of tomato sauce across the
bottom. Arrange 4 noodles on top of the sauce. Add half the ricotta and
sprinkle with 1 cup mozzarella over top. Repeat layer. Top the remaining layer
with just 1 cup of sauce and the remaining cup of mozzarella. Wrap the top in
foil. Bake for 45 minutes. Remove foil. Bake for an additional 18 minutes at
same temperature. At the very end with just approximately 2 minutes to go, turn
the boiler onto high. Bake for an additional 2 minutes in order to brown the
cheese on top.
7 Let sit for 10 minutes before serving. Enjoy it right away or freeze it for a
special occasion….