Mum's Lasagne
Meat filling:
1.5 pounds ground beef
1 28-ounce can diced tomatoes (Note: I use a 19-oz can of petit cut spicy tomatoes and a small can of regular diced tomatoes)
1 14-oz can tomato sauce (414 ml or something)
1 envelope spaghetti sauce mix
dried oregano to taste (1 tbsp of the freeze-dried)
dried basil to taste (1 tbsp of the freeze-dried)
2 cloves garlic, minced
* If you use regular diced tomatoes, then add some hot pepper flakes for some heat to the sauce
Brown meat and add the rest. Simmer 40 minutes, stirring occasionally. Or simmer however long you want. Salt to taste.
Noodles
I use the Catelli Express noodles that don't require pre-cooking. Authentic cooks may frown upon that, but I hate cooking pasta and these are perfect every time. The instructions say that the sauce should be a little less thick so the noodles cook better. If the sauce is too thick for spreading easily, add a bit of water (but do this before you start putting the thing together!).
Cheese filling:
2 eggs
1/4 tsp pepper
1/4 tsp nutmeg
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup grated parmesan
Beat the eggs together with the pepper and nutmeg. Blend in the cheeses.
EXTRA GRATED MOZZARELLA for in between the layers and on top.
To layer, add some sauce to the bottom of the pan and then place the Catelli Express noodles in one layer. I think I use four -five noodles per layer depending on the size of your pan. Then more sauce on top. Spread half the cheese/egg mixture over this layer, and I also sprinkle more mozzarella over that, then noodles, then meat sauce, then the last of the cheese mixture, then noodles and top with sauce and lots of extra grated mozzarella cheese. I end up with three layers of noodles, two layers of cheese mixture and several layers of meat sauce. Make sure to save enough meat sauce to cover the noodles on top, and then top that with cheese.
I cover the lasagne with non-stick foil for about 40 minutes of baking at 375, and then take the foil off to get the cheese brown and bubbly. It's best when it rests for about 15 minutes after coming out of the oven.
1.5 pounds ground beef
1 28-ounce can diced tomatoes (Note: I use a 19-oz can of petit cut spicy tomatoes and a small can of regular diced tomatoes)
1 14-oz can tomato sauce (414 ml or something)
1 envelope spaghetti sauce mix
dried oregano to taste (1 tbsp of the freeze-dried)
dried basil to taste (1 tbsp of the freeze-dried)
2 cloves garlic, minced
* If you use regular diced tomatoes, then add some hot pepper flakes for some heat to the sauce
Brown meat and add the rest. Simmer 40 minutes, stirring occasionally. Or simmer however long you want. Salt to taste.
Noodles
I use the Catelli Express noodles that don't require pre-cooking. Authentic cooks may frown upon that, but I hate cooking pasta and these are perfect every time. The instructions say that the sauce should be a little less thick so the noodles cook better. If the sauce is too thick for spreading easily, add a bit of water (but do this before you start putting the thing together!).
Cheese filling:
2 eggs
1/4 tsp pepper
1/4 tsp nutmeg
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup grated parmesan
Beat the eggs together with the pepper and nutmeg. Blend in the cheeses.
EXTRA GRATED MOZZARELLA for in between the layers and on top.
To layer, add some sauce to the bottom of the pan and then place the Catelli Express noodles in one layer. I think I use four -five noodles per layer depending on the size of your pan. Then more sauce on top. Spread half the cheese/egg mixture over this layer, and I also sprinkle more mozzarella over that, then noodles, then meat sauce, then the last of the cheese mixture, then noodles and top with sauce and lots of extra grated mozzarella cheese. I end up with three layers of noodles, two layers of cheese mixture and several layers of meat sauce. Make sure to save enough meat sauce to cover the noodles on top, and then top that with cheese.
I cover the lasagne with non-stick foil for about 40 minutes of baking at 375, and then take the foil off to get the cheese brown and bubbly. It's best when it rests for about 15 minutes after coming out of the oven.
I no longer use the envelope of spaghetti sauce mix, as I think I can do a good enough job of getting enough flavour with regular spices. When I can find it, I use two cans of the Mutti brand finely chopped tomatoes because they have a lovely red colour. I like the finely diced consistency.
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