Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Quarter the Tomato (0.5 pound) and place in a food processor. Puree.
Step 2
In a pan over medium-high heat brown your Ground Chuck (2 pound) 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 (2 teaspoon), Dried Basil (2 teaspoon), Dried Oregano (2 teaspoon), Red Chili Pepper (1/4 teaspoon), Dried Thyme (1 teaspoon), and Ground Black Pepper (to taste), and stir well.
Step 4
Cook on medium heat. Add Granulated Sugar (1/4 cup) and Tomato Paste (6 ounce), 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 (15 ounce) 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 package). Next, add a layer of the ricotta cheese, Mozzarella Cheese (4 cup) 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.
Rate & Review
Tap to Rate: