Franco Harris' Lasagna
Appetizers
Ingredients
3 large cloves garlic
1 pound ground round steak
1 (1 pound,13 ounce) can tomato puree
1 large onion
1 (6 ounce) can tomato paste plus 1 can water
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 cup red wine
2 teaspoons salt
1/2 cup fresh Romano cheese
1 (1 pound) box lasagna noodles
1 pound ricotta cheese
8 ounces mozzarella cheese
Instructions
Preheat oven to 350°. Lightly grease a 9 x 13 inch pan. Chop garlic very fine and brown in a large skillet, along with meat that has been crumbled into tiny pieces. Drain excess grease. Combine puree and onion in blender until smooth. Add to meat, along with other ingredients except noodles and cheeses. Cover and simmer 10 minutes. TO BUILD LASAGNA: Cover bottom of pan with 1/3 of the meat mixture. Grate Romano evenly over this. Lay 5 noodles (uncooked) lengthwise and 1 crosswise at top to fill pan. Spread 1/2 of the ricotta evenly over noodles. Grate 4 ounces of mozzarella over top. Repeat, ending with meat sauce and Romano. Cover tightly with foil. Bake 1 hour. Remove foil and let stand about 20 minutes before serving.
Notes
Associated Recipes
Yield
Makes 6 to 8 servings.