Ingredients
1 pkg./500 g oven ready square Lasagna sheets
1 kg lean ground beef
1/2 medium red onion, finely chopped
2 garlic cloves, minced
3 tbsp extra virgin olive oil
1/2 cup (125 mL) red wine
2 cans 796 ml tomatoes, (pureee in blender)
1 can 156 ml/5.5 fl. oz. tomato paste
2 tsp (10 mL) salt
1/4 tsp (1 mL) black pepper
1 tsp (5 mL) sugar
1 tbsp (15 mL) fresh parsley, finely chopped (optional)
3 fresh basil leaves, chopped
2 mozzarella balls, shredded (280 g each)
4 tbsp (50 mL) grated Parmesan cheese
Preparation
Heat oil in sauce pot over medium heat. Add onions and cook until softened stirring occasionally, about 5 min. Add garlic, ground beef and parsley. Season with a pinch of salt & pepper. Cook on medium-high heat for 10-15 min. or until meat is no longer pink. Add the wine, stir and cook for another 5-8 min. or until some of the liquid has absorbed. Pour in canned tomatoes and tomato paste. Season with salt, pepper and sugar. Add the fresh basil and cover. Cook on low-medium heat for about 30 min., stirring occasionally. Preheat oven to 350 degrees F. Coat the bottom of the trays with the meat sauce. Place a sheet of lasagna in pan then sprinkle with mozzarella and 1/2 tsp of parmesan cheese and pour some meat sauce over top. (Make sure the sheet is covered with sauce.) Repeat this until you have 4-5 layers. (End with sauce on top.) Sprinkle top layer with mozzarella and parmesan cheese. Cover with foil and bake for 25-30 min. Uncover and bake for another 10 min. Let stand for 5 min and enjoy.
