Category: Main dish, Beef
INGREDIENTS:
- 3 1/2 cups cheddar cheese, shredded
- 3 1/2 cups mozzarella, shredded
- 3 eggs
- 1 Lb. ground beef
- 12 lasagna noodles, cooked as directed
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2- (6 oz.) cans tomato paste
- 1- (14.5 oz.) can crushed tomatoes
- 1 1/2 cups water
- 1/2 cup red wine
- 1 tsp. dried oregano
- 2 tsp Italian seasoning
- 1 Tbsp. Rustlin' Rob's Steak Dust
DIRECTIONS:
- Sauce: in a large skillet or Dutch oven, brown ground beef, bell peppers, garlic, and onion. Drain.
- Add in tomato paste, crushed tomatoes, and water. Blend your spices in to the meat mixture. bring to a boil, add Italian seasoning and wine.
- Reduce heat to low and simmer for 1 hour.
- Cook your noodles as directed on box.
- Preheat the oven to 350 degrees.
- In a large bowl mix both cheeses and eggs together. Make sure the egg covers the cheese.
- In a 9x13 casserole dish layer bottom with noodles top with a layer of meat sauce. Enough to cover the noodles.
- Then sprinkle cheese mixture over the sauce. Your layers don't have to be heavy.
- Continue all the way to the top (noodles, sauce, cheese). Make sure to reserve some cheese to top with. If you need to you can add a little cheese without egg on top.
- Bake for 30-40 minutes. Let stand for 10 minutes.
NOTE: The sauce can be made ahead. You can also put together the day before you need it. This sauce recipe is great on all pasta dishes. I always shred my cheese. The bag cheese is not the same.
