Classic Lasagna Recipe buddharocket - lasagna noodles

Method

• To start, get a large pot of water boiling, and just add a little salt.
• ( : add oil to your water when you are cooking pasta!
• The oil coats the pasta noodles, which prevents your sauce from sticking to them.)
• It is important to use a large pot of water because once you add all of the noddles, you want the water to continue boiling.
• If you use a small pot of water, when you add your pasta, the water will stop boiling and you will get unevenly cooked pasta.
• In a large frying pan, add about 1.5 lbs of lean ground beef.
• Cook it on medium-high heat, and season with some salt and pepper.
• Once the beef is half-cooked, add 1/2 off a chopped white onion, 2 tblsp.
• of chopped garlic, and cook for about 5 minutes.
• Add 1 medium can of tomatoe sauce, and one medium can of tomatoe paste.
• Reduce the heat to simmer and season this mixture with more salt and pepper if you think it needs it, fresh chopped oregano and one tblsp.
• of sugar.
• Once the lasagna noodles are al dente (firm to the bite), strain off the hot water and pour cold water into the pot.
• If you dont do this, the noodles will continue to cook and they will also stick together.
• In a deep oven pan (10"X12"), cover bottom and sides with a thin layer of oil, then put one layer of lasagna noodles on the bottom.
• Make sure to cover every space on the pan with the lasanga noodles, and even double-up a little.
• The bottom layer is important because it will hold your entire dish together once it is cooked.
• Now, take your meat mixture and spread about 1/2 of it evenly across the noodles.
• On top of that meat mixture layer, add a medium sized container of Cottage Cheese (the wet kind, not the dry).
• Spread that evenly, and then season the Cottage Cheese with salt and pepper.
• Also, add a thin layer of Aged Cheddar Cheese.
• Now, add a second layer of lasagna noodles.
• On top of that layer, add a full box of frozen chopped spinach (make sure the spinach has been thawed and completely drained of excess water).
• On top of the spinach, add the remaining meat mixture.
• Top that with a thin layer of fresh Parmesan Cheese.
• Now add the last layer of Lasagna nooddles on top of that, and finish with a thick layer of Aged Cheddar Cheeese.
• At this point, I like to top the dish with dried Oregano leaves.
• You dont need alot, but it gives nice colour to the dish once it is cooked, and nice flavour as well.
• Now, put your dish in the oven at about 350 degrees and cook for one hour.
• You want to be sure to place tin foil under the dish because as it cookes, the excess oils from the meat and the cheese will boil over.
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