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PHPRecipeBook 4.09

Recipe Name: Ken’s Lasagna Submitted by: Kendall George
Source: Source Description:
Ethnicity: Italian Last Modified: 10/20/2017
Base: Pasta Comments:
Course: Entree This is the recipe for my father’s legendary lasagna. It is among his greatest, most treasured, and most enduring legacies. I have made only a very few modifications to it to suit my personal tastes and philosophies. Ultimately the spirit of my father’s lasagna is fully preserved. The thing that distinguishes this lasagna from most others is that the final product stands up nicely and is not at all runny. I can’t stand runny lasagna. 
Difficulty: Intermediate
Preparation Time: 30-60 Minutes
Number of Servings: 8

1 Pound(s) ground beef
1 Clove(s) garlic, raw
1 Tablespoon(s) basil, flakes
2 1/2 Teaspoon(s) salt
2 Cup(s) canned or fresh diced tomato
1 Can(s) 12 oz. tomato paste
2 Cup(s) water
2 Tablespoon(s) onion flakes
1/2 Teaspoon(s) oregano
14 lasagna noodles
3 Cup(s) low fat cottage cheese or ricotta
1/2 Cup(s) grated Parmesan or Romano cheese
2 Tablespoon(s) parsley flakes
2 beaten egg
1/2 Teaspoon(s) black pepper
1 Pound(s) grated mozzarella
Brown meat, add garlic, 1 1/2 tsp salt, basil, tomatoes, tomato paste, water, onion, and oregano. Simmer uncovered 30 minutes stirring occasionally.

Cook the noodles in a large amount of boiling water. You can salt it and add oil, per your personal superstitions. Drain and rinse with cold water.

Combine the remaining ingredients (including the 1 tsp salt) less the Mozzarella cheese in a bowl and stir until thoroughly mixed.

Using half of the cooked noodles or whatever is necessary, cover the bottom of a 13X9X2 inch baking dish. Overlap the noodles slightly. Spread half of the cottage/Ricotta cheese mixture over the noodles, thoroughly covering the noodles. Reserve a bit of the Mozzarella cheese to garnish, otherwise sprinkle half the Mozzarella cheese over the cottage/Ricotta cheese mixture. Spread half the meat sauce over the Mozzarella cheese layer. Repeat the layers: noodles, cottage/Ricotta cheese, Mozzarella cheese, meat sauce. Sprinkle the reserved Mozzarella cheese over the whole thing for visual effect.

Bake at 375 degrees for 30 minutes. Let stand for 10 minutes to allow filling to set before cutting into servings.

I like to use fresh ingredients when ever possible. So I will use fresh tomatoes when I make it. They really require no special preparation, you don’t even need to peel them. Just dice them into chunks and throw them entirely… juices, seeds, and peels… into the skillet. They will cook well enough during the simmering time. I also like to use fresh onion. I don’t really believe that there is such a thing as too much onion, but half a fresh onion will probably be enough for most people. I dice it into relative small pieces and cook it with the meat as it is browning. Similarly I don’t believe there is such a thing as too much garlic or oregano. The measurements given are just starting points. I probably use double. Also I use a garlic press. Some people might have lengthly reasons why they dice rather than press or vice versa, but I have better things to do with my time than dicing garlic. Besides, that garlic smell lingers on your hands if you dice it. If you prefer to take a healthier direction with the lasagna, as I do, you will want to substitute low fat cottage cheese and lean ground turkey or chicken. I cannot say that these changes do not alter the final taste of the dish, but in the end it will still taste fantastic. Oh and not runny.

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