Tuesday, February 23, 2016

Lasagna


What you need:

1 1/2 lbs of pork
4 cups of mozzarella cheese
8 strips of lasagna pasta
1 14 oz can of ricotta cheese

What you need for the sauce:

1 14 oz can of diced tomatoes
2 8 oz can of tomato sauce
1 8 oz can of tomato paste
4 cloves of garlic
1/2 of a bell pepper diced
4 mushrooms sliced
1/4 cup of Italian parsley
1 tomato diced
1 Tbsp of basil paste





Slice the mushrooms, dice the bell pepper and tomato,
Chop up the parsley.


Cook the pork on medium heat. 
When the pork is completely cooked
take off of the heat and move to a plate.


In the same skillet start by cooking the onions.
After the onions are golden brown add in the bell peppers.
Cook the bell peppers for about 5 minutes.
Add in the mushrooms and cook for another 3-5 minutes.
Add in the tomatoes.




Add in the copped parsley. Make sure not to add all of it.
Save about 2 Tbsp for the ricotta cheese mix. 


Add in the diced tomato, tomato sauce, and tomato paste.
Also add in 2 crushed garlic cloves and the basil paste.


Season to taste. I added 1/2 tsp of salt,
1/2 tsp of cracked pepper, 1/2 tsp seasoning 
salt, 1/4 tsp of oregano, and 1/4 tsp of onion powder.
You can use any seasoning that you like.


Put some water to boil. When the water is boiling
add in 1 tsp of salt and place in the pasta cook until al dente.
Cook them for about 5-10 minutes. They wont be fully cooked.
They will finish cooking in the oven.


Add the ricotta cheese in a bowl. 
Squeeze 2 garlic cloves into the bowl
and add the remaining parsley. Add
1/4 tsp of salt and pepper and about 1/4
of a tsp of seasoning salt.


Get out a 9x13 baking pan and pre-heat
the oven to 350 degrees F.


Start by laying out the pasta. Then spread a thick
layer of the ricotta cheese.


Sprinkle the pork on top and spread out the tomato sauce.


Sprinkle some mozzarella cheese oven the sauce 
and repeat the steps. Place in the oven and 
cook for 25-30 minutes.



Enjoy!
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