Lasagne is lasagne, right. Meat sauce, ricotta and noodles. Of course, there are tons of variations.
This recipe was different in how things were arranged.
The first change I noticed is that the ricotta was used on its own. No mixing it with eggs or the other cheeses.
This of course means the mozzarella was on its own as well.
Another difference was that noodles separated all the layers.
The meat layer didn’t touch the cheese layer.
I was a bit concerned that the lasagne would be dry without the ingredients melding.
Thankfully that was not the case.
The cheese stood out on its own, so you could really taste the cheese layers. It was cheese, not cheesy sauce.
I made this to take to a get together. I knew there would be about 16 people, so I wanted a main dish that would satisfy.
This definitely did just that!
LASAGNE
TOMATO MEAT SAUCE
2 Tablespoons Olive Oil
1 Clove Garlic
1/3 Cup Chopped Celery
1/2 Pound Ground Chuck
2 Cups Diced Tomatoes
3 Tablespoons Tomato Paste
1 1/2 Teaspoons Salt
1/16 Teaspoon Black Pepper
1/4 Teaspoon Oregano
FILLING
2 Quarts Boiling Water
2 Teaspoons Salt
7 Ounces Lasagne Noodles
1/4 Pound Mozzarella Cheese
6 Ounces Ricotta Cheese
1/3 Cup Grated Parmesan Cheese
Place olive oil in a 3 quart saucepan. Add chopped garlic and celery. Sauté until soft and yellow. Add meat, stir with a fork to separate. Cook until meat is a gray color. Add tomatoes, tomato paste, salt, pepper and oregano. Cover and cook slowly for 1 hour. Add salt and noodles to boiling water. Boil 7 minutes and drain well. Dice mozzarella. Turn 1/4 of the sauce into a buttered 10x6 inch baking dish. Add a layer of 1/3 of the noodles. Sprinkle with mozzarella. Add another layer of noodles. Spread with ricotta. Add 1/4 of the sauce. Add remaining noodles and sprinkle with parmesan cheese. Bake in a 375 degree oven for 15 minutes. Pour heated remaining sauce over the top to serve.
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