binske Lasagna recipe
Yields- 1x 9x13 casserole dish
- 1/2 lb dry lasagna noodles (or 9 unbroken)
- 24 ounces mozzarella cheese, grated OR sliced
- 4 ounces freshly grated parmesan cheese
- 15 ounces of ricotta cheese
Meat Sauce- (Tip from E- My Nani always said to let your sauce cook for 4 hours at least. If you have that time, the flavor will be wonderful!)
- Olive Oil (for browning meat)
- 1 lb lean ground beef (chuck)
- 1/2 onion, diced
- 1/2 large bell pepper (Tip from E-any color but personally I enjoy red or green)
- 4 cloves of garlic, minced
- Half of carrot, minced fine (Tip from E-the sweetness of carrot cuts the acidity of tomatoes and is a healthier substitute than sugar)
- 1 28 oz can of tomato sauce
- 3 ounces tomato paste
- 1 1/4 oz can crushed tomatoes
- 4 tablespoons of chopped fresh oregano (or 4 tsp dried)
- 1/4 cup chopped fresh flat leaf parsley
- 1/2 tbsp onion powder
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Garlic or Olive Oil binske tincture
- Preheat oven to 375°F
- Start boiling water (don't forget to salt) for your lasagna noodles. Add a few drops of olive oil to keep pasta from sticking. This can take a moment so while the water is heating, start prepping your sauce!
- In a large skillet, heat 2 tsps of olive oil on medium high heat. Add ground beef and cook until lightly browned. Drain (leave a little bit of fat to saute your veggies) and set aside.
- Saute peppers, and onion together for 4-5 min or until the onions are translucent and the peppers are softened. Add the minced garlic and saute for another half of a minute (be sure not to burn your garlic, move your veggies often)
- Reduce the heat and return ground beef to the pan. Combine together.
- Transfer your veggies and beef to a medium sized pot. Add the rest of the sauce ingredients together (hold the binske tincture until after) then bring your sauce to a simmer. Lower the heat to maintain a low simmer. Cook for 15 min-4 hours. Add binske tincture to sauce after it has been cooked.
- Boil and drain Lasagna noodles once they have reached "Al Dente". Drain in a colander and rinse with cool water.
- On a cookie sheet, spread olive oil on the surface and gently place your noodles on top to avoid sticking to each other. Cover both sides with Olive Oil.
- TIME TO ASSEMBLE! In a 9x13 casserole pan, ladle a cup of sauce and spread it on the bottom of the dish. Arrange one layer of noodles lengthwise over the sauce. Ladle another cup of sauce over the noodles. (add more if needed) Sprinkle a third of the grated mozzarella, then add half of the ricotta cheese by placing dollops every couple inches. Sprinkle half of the grated parmesan on top of the ricotta. Apply second layer of noodles, and top it with half of the sauce remaining as well as half of the mozzarella remaining. Add the rest of the ricotta and parmesan! Finish your masterpiece with another layer of noodles. Spread the remaining sauce over the noodles then sprinkle your remaining cheese over it!
- Cover lasagna in aluminum foil (tented slightly so it doesn't touch your lasagna) and bake at 375°F for 45 minutes. Cool for 15 minutes before serving