Sunday, 11 December 2011

Lasagna

Sauce for Lasagna:
·         1 large Onion (finely chopped)
·         2 cloves of Garlic (Lehsan) (minced)
·         2 large cans of Tomatoes (coarsely chopped)
·         1 large can of Tomato Paste
·         1 can of Water
·         1 tbsp. of Oregano
·         1 ½ tbsp. of Basil
·         1 Bay Leaf (Tezz Patta)
·         1 tsp. of Garlic Powder (Lehsan Powder)
·         2 tsp. of Sugar
·         1 ½ tsp. of Salt
·         Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)
Preparation of sauce:
          Heat the olive oil and cook onions and garlic in it until transparent. Combine remaining ingredients. Simmer several hours until smooth and thick. You may also use readymade sauce (spaghetti sauce).
Ingredients for Filling:
·         16 pieces lasagna noodles, uncooked
·         1 pound ground beef
·         1 tsp salt
·         ½ tsp garlic powder
·         ½ cup water
·         ¼ tsp ground black pepper
·         2 cloves garlic, minced
·         2 tsp olive oil
·         2 tsp chopped basil
·         2 tsp chopped oregano
·         2 eggs
·         ¼ cup grated parmesan cheese
·         2 cups shredded mozzarella cheese
·         16 ounces ricotta cheese
Preparation of Lasagna:
        . Heat olive oil in a skillet. Add garlic, when brown add meat and brown it. Then drain it. Stir in sauce and water; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.