Cooking Instructions
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Step 1
Quarter the
Tomatoes (8 oz)
and place in a food processor. Puree.
Step 2
In a pan over medium-high heat brown your
Ground Chuck (2 lb)
and drain the fat, set the fat aside. Add the
Onion (1)
and
Cubanelle Pepper (1)
to the ground chuck. Stir.
Step 3
Pour in the pureed tomatoes. Pour in the
Chicken Stock (3/4 cup)
,
Garlic Powder (1/2 Tbsp)
,
Dried Basil (1/2 Tbsp)
,
Dried Oregano (1/2 Tbsp)
,
Red Chili Peppers (1/4 tsp)
,
Dried Thyme (1 tsp)
, and
Ground Black Pepper (to taste)
, and stir well.
Step 4
Cook on medium heat. Add
Granulated Sugar (1/4 cup)
and
Tomato Paste (2/3 cup)
, stir and continue to cook for about 45 minutes. Cook closed but stir every 15 minutes. The goal is to reduce by half.
Step 5
In a large bowl add the
Ricotta Cheese (1 3/4 cups)
and mix an
Egg (1)
into the cheese.
Step 6
Preheat your oven to 375 degrees F (190 degrees C).
Step 7
In a large baking tray, layer some sauce followed by a layer of the
No-Boil Lasagna Noodles (1 pckg)
. Next, add a layer of the ricotta cheese,
Mozzarella Cheese (4 cups)
and
Parmesan Cheese (to taste)
. Repeat until you've reached the top of the tray.
Step 8
Cover the pan with aluminum foil and place into your preheated oven. Bake for 25 minutes, remove the foil and bake for an additional 25 minutes. Slice and serve.
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