The quarterly newsletter for Assumption BVM Church

June, 2017 | Archived Recipes Youth Service Organizations

George Riccardi’s Lasagna Recipe

This edition’s recipe comes to us from George Riccardi. George is a fifth-grade PREP teacher who prepares this dish for Aid for Friends along with his students. The students are divided into 3 groups, each group responsible for part of the preparation of this recipe. The finished product is then put into the appropriate trays to be delivered to those provided for by the Aid for Friends program. They also provide mixed vegetables and bread with this meal as an added benefit. It is an enjoyable experience for the students that greatly benefits the parish.

 

 

      LASAGNA

  • 2 pounds lean ground beef (chuck)
  • 2 28-ounce can good quality tomato sauce (Ragu or Prego)
  • 1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
  • 15 ounces Ricotta cheese
  • 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced
  • 1/4 lb (4 ounces) freshly grated Parmesan cheese
  • 3 eggs
  • Parsley
  • Garlic salt
  • Salt

Put pasta water on to boil: Put a large pot of salted water (1 Tbsp. salt for every 2 quarts of water) on the stove top on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.

Brown the ground beef: In a large skillet heat the ground beef and cook it until it is lightly browned on all sides. Mix in sauce

Boil and drain the lasagna noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

In a bowl, mix the ricotta cheese, eggs, ½ lb of mozzarella cheese, parsley, a pinch of garlic powder and Parmesan cheese until thoroughly combined. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. COMBINE!

Lay three noodles of lasagna on a tray and spoon out the meat sauce and spread it across the noodles. Atop the meat spoon out the mixed cheese, placing cheese dollops ever couple inches, sprinkle the parmesan cheese evenly over the top of the ricotta. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.

Bake at 375 for 1 hour.

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