Product Recipes
- 2 tbsp canola oil
- 1/2 cup finely diced onion
- 1 lb lean ground beef
- 1 clove garlic, minced
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp parsley flakes
- 2 tsp basil leaves
- 1/4 tsp oregano leaves
- 1 tbsp sugar
- #2 can tomatoes [2 1/2 cups]
- 6 oz can tomato sauce
- 6 oz can tomato paste
- 1/2 cup Parmesan cheese
- 8 oz package lasagne noodles
- 1 lb thinly sliced mozzarella cheese
- 1 8oz container Ricotta cheese
- 8oz fresh mushrooms
- In a large non-stick saucepan, brown onions; add mushrooms and ground beef. Stir often while cooking beef to cook through.
- Once browned, add minced garlic, sea salt, black pepper, parsley flakes, basil leaf, oregano leaf, sugar, tomatoes, sauce, and paste. Stir in well.
- Put 2 tablespoons Parmesan cheese in sauce. Bring to a boil over medium heat, then reduce heat and simmer for 40 minutes.
- While sauce is cooking, cook lasagne noodles. Remove from hot water and let stand in cold water until ready to use.
- In a large 9" x 13" casserole dish put 1/3 of the meat sauce in bottom. Cover with a layer of noodles, a layer of Mozzarella cheese, a layer of Ricotta cheese and Parmesan cheese.
- Cover with cheese with meat sauce.
- Then cover meat with noodles, cheese, etc. Top final layer of noodles with meat sauce.
- Bake at 350° F for 30 to 45 minutes.
