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Tomato Sauce:

  • (2)8 oz. can Crushed tomatoes
  • (2)8 oz. can Tomato sauce (or tomato puree)
  • 1 1/2 lb. ground beef
  • 2 TB. olive oil
  • 1 large onion, chopped
  • 4 GARLIC cloves, minced (1 tsp. dehy. MINCED GARLIC)
  • 1 tsp. ROSEMARY, cracked
  • 1/2 tsp. THYME LEAVES
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 tsp. FRENCH BASIL

Lasagna Ingredients:

  • 1 lb lasagna noodles (1 pkg)
  • 15 oz. container Ricotta Cheese
  • 1/2 lb. shredded mozzarella cheese (about 2 Cups grated cheese)
  • 1 TB. olive oil

Heat oil over medium heat, add onions and cook, stirring, until onions are clear (3-4 minutes). Add minced garlic stir a few minutes (if using dehy. GARLIC, soak in 1 TB. water and add to sauce with other spices). Add crushed tomatoes and sauce, bring to a boil, turn heat down to low so sauce barely simmers, add OREGANO, ROSEMARY, BLACK PEPPER, THYME, CRUSHED RED PEPPERS, sugar and salt. In a large frying pan brown ground beef over medium-high heat, stirring to break up lumps. When browned and cooked (about 5 minutes), drain off all fat and add to sauce. Simmer uncovered for 1-2 hrs. For the last ten minutes of simmering, add FRENCH BASIL LEAVES.

Bring a large pot of water (4 quarts) to a rolling boil. Add 1 TB. olive oil (this will keep noodles from becoming sticky after they're drained). Cook noodles about 7 minutes (according to package directions). Drain noodles into a bowl and set by lasagna pan. Don't worry if some of the noodles are broken, there are always a few noodles leftover anyway. Brush a 9x13" baking dish with a little olive oil. Preheat oven to 325 for a glass pan (which we recommend). If using a metal pan, preheat oven to 350. Lay down a layer of noodles, covering the bottom of the dish. Add enough sauce to cover noodles, maybe a bit more. You want about 1/4 inch of sauce, and it should go all the way to the edge of the pan. Dot sauce with Ricotta Cheese. It helps if you stir up the cheese in the container and dab it out with a table spoon. It doesn't have to cover the sauce in a smooth layer. Use half of the ricotta cheese for the first layer of noodles and half for the second. For the final, third layer of noodles, cover with tomato sauce and top with shredded Mozzarella cheese. Bake at 325-350 for about 1 hour, until cheese is browned. Let stand about 10 minutes before cutting and serving.
Lasagna can be assembled the night before cooking. Add about fifteen minutes to the cooking time if the lasagna goes right from the refrigerator into the oven.
Prep. time: 20 min. Cooking time: 2 hrs. for sauce, another hour for the lasagna. Serves: 12-16.
Garlic Minced 2.6 oz. 1/2 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Rosemary Cracked 1.2 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Thyme French .8 oz. 1/2 cup jar
Crushed Red Peppers California 1.3 oz. 1/2 cup jar
Basil French .7 oz. 1/2 cup jar

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