How to Make the Perfect Meat Lasagna

I remember going to my grandmother’s house on a Sunday afternoon and enjoying delicious lasagna baked with her special recipe. Over the years my mother was able to get the details of this special recipe and she now makes this wonderful meal for us. As a college student soon to be on my own, I am trying to learn some basic cooking skills and recipes. The basic steps for making lasagna are to boil the noodles, make the sauce, assemble the lasagna in layers, bake it to perfection and serve with a salad and garlic bread.
Materials and Tools

To get started gather these materials and tools: * Large stock pot with lid to boil the lasagna noodles * 10” skillet with lid to cook the meat * 4 quart sauce pan to cook the sauce * Medium size mixing bowl * Glass baking pan either 11 x 7 x 2 or larger to assemble and cook lasagna * Aluminum Foil to Cover Lasagna for Baking * Cooking utensils, spoons, etc.

Cooking Supplies Needed

* 3 tablespoons Chopped onion * 1 tablespoon Italian seasoning * ¼ tsp. black pepper

* 1 egg, beaten * 15 oz. ricotta cheese * One 16 oz. box of lasagna noodles (Cook 12 noodles)

* 14 ½ ounce can of diced tomatoes, undrained * 8 oz. can of tomato sauce

* ¼ cup grated parmesan cheese * 8 oz. grated mozzarella cheese

* One pound of ground meat or ground sausage (sweet or hot)

Estimated Cost and Time Needed It should cost about $10.00 to make a pan of lasagna which feeds about 6-8 people – one slice per person. Preparation time is about 1 hour. Cooking time about 30 – 45 minutes.

Step By Step Instructions:

NOTE: If you are good at multi-tasking and an experienced cook, you can get the next three steps going on the stove at the same time. BUT, if you are not Emeril in the kitchen, you can do each step in order and still be successful.
Step 1
In the 10” skillet, break meat into small chunks, cook the meat and onion, until the meat is browned about 10-15 minutes. Drain any grease from the meat.

Step 2
At the same time, put the diced tomatoes, sauce, Italian seasoning and black pepper in the 4 qt sauce pan, when the meat is browned, add it to the sauce mixture. Bring to a boil, cover and simmer about 10 minutes, stirring occasionally.

Step 3
Meanwhile, fill the stock pot with at least 5 to 6 quarts of water (an inch or so from the top), bring the water to a boil, add the noodles and cook about 10 minutes until the noodles are tender but still FIRM.
Drain the noodles, rinse with cold water, drain well and set aside.
NOTE: DO NOT OVERCOOK THE NOODLES.

Step 4
For the filling, in the mixing bowl, beat the egg, then add the 15 ounces of ricotta and a ¼ cup of Parmesan cheese. Set aside.
Step 5
You are now ready to assemble your lasagna. If you are planning to bake and serve your lasagna right away --
Turn on your oven and pre-heat to 375 degrees.
Step 6
Get your glass baking dish and spread a small amount of sauce in the bottom of the glass pan.

Layer three noodles across the pan, trimming or overlapping as necessary.

Step 7
Spoon about 1/3 of the sauce mixture on the noodles, then spoon about 1/3 of the ricotta mixture and sprinkle some mozzarella cheese on the noodles. Repeat the layers two more times until out of noodles.

Finish the top layer with either a double layer of noodles (which is what the picture shows) or with sauce and cheese. Cover the completed lasagna with aluminum foil.

Step 8
Place the baking dish on a baking sheet (the lasagna usually bubbles over easily). Bake in a 375 degree oven for about 30-40 minutes or until sauce is bubbling and lasagna is heated through. Let stand for about 10 minutes before serving.

Make Ahead Tip: You can make the lasagna ahead of time – cover unbaked lasagna; chill in refrigerator up to 24 hours. To server, bake, covered in a 375 degree oven for 40 minutes, uncover; bake about 20 minutes more until sauce bubbles and heated through. Let stand 10 minutes before serving.

Variations: * You can substitute a 26 oz. jar of pasta sauce for the diced tomatoes and tomato sauce. Put the browned meat mixture into the sauce – no need to simmer. * You can substitute 2 cups of cream style cottage cheese for the ricotta OR you can eliminate the ricotta layer completely and double the mozzarella cheese. * You can substitute low fat, fat free varieties of the cheeses to reduce calories.