Tony Roma's Lasagna

  • 1 Tbsp olive oil
  • 1 lbs ground beef
  • 1 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 tsp salt
  • 1/4 tsp mixed Italian seasoning
  • 1/2 tsp oregano leaves
  • 1/4 tsp thyme
  • 1/2 tsp Spanish paprika
  • 2 cups tomato purée
  • 1/2 lbs lasagna noodles
  • 2 quarts water
  • 1 Tbsp olive oil
  • Salt to taste
  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • Tabasco sauce to taste
  • 3/4 tsp salt
Cheeses for final assembly Ingredients:
  • 3 oz mozzarella cheese, sliced
  • 3 Tbsp grated Parmesan cheese
  • 1 cup grated mozzarella cheese image placeholder

Heat olive oil in saucepan. Crumble in ground beef and sauté until beef is browned. Drain off excess fat. Add onion, garlic, salt, Italian seasoning, oregano, thyme, paprika and tomato purée and mix well. Continue cooking for 5 minutes. Set aside.

Cook lasagna noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside.

Combine ricotta cheese, egg, Tabasco sauce and salt in blender or electric mixer and mix well at medium speed.

Assembling: In a 13 x 9 x 2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the ricotta mixture. Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350° F for 40 to 45 minutes.

Makes 4