Thermador PRD48NCSGU Livro De Receitas

Side diSheS, Vegetarian diSheS

and CaSSeroleS

54

IngReDIenTs

approximately 9 lasagna noodles, cooked 
noodles, cooked to package instructions 
16 oz. (455g) Mozzarella Cheese, grated 
or thinly sliced
for the meat sauce
1 pound (455g) lean ground beef 
2 tbsp. vegetable oil 
1 medium onion, minced 
4 cloves garlic, minced 
1 large red bell pepper, small chop 
1 tbsp. Worcestershire sauce 

½

 tsp. kosher or sea salt

fresh ground black pepper, to taste 
1 (15 oz or 425g) can crushed tomatoes 
(do not drain juices) 
1 (15 oz or 425g) can tomato sauce 
1 (6 oz or 170g) can tomato paste 
1 tsp. dried basil 

½

 tsp. red chili flakes 

1 tbsp. brown sugar 

for the Ricotta Cheese Mixture 
1 cup (245g) Ricotta Cheese 
1 egg 

¾

 tsp. kosher or sea salt

fresh black pepper to taste 
zest of 1 fresh lemon 

½

 cup fresh Italian Parsley, minced

seTTIngs

ClassIC lasagna

Cook lasagna noodles according to package instructions, set aside.

 
Heat large saucepan, add oil, onion and garlic. Then add onion and garlic.

 
Cook until tender and translucent. 

 
add beef, stirring gently to break up large clumps. Cook beef until lightly browned.

 
add Worcestershire sauce, salt and pepper.

 
add red bell pepper, stir and cook for about 2 minutes.

 
add crushed tomato, tomato paste, tomato sauce, dried basil, chili flakes and 
brown sugar.

 
gently stir all ingredients together until well combined and simmer on low for 
about 15-20 minutes.

 
In medium bowl, combine all ricotta cheese mixture ingredients together. 
set aside.

 
lightly coat or spray a 9”x11” baking dish with oil. Then spread a thin layer 
of meat sauce on bottom of pan.

 
(continued on p. 55)

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