This is a specialty of my husband who I married because of our shared loathing of ricotta. ;o) He uses a white sauce instead and it's positively delish! Time estimate is approximate.
- 1 lb hamburger
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1 -2 cup water
- 1 tablespoon herbes de provence or 1 tablespoon mixed Italian herbs
- vegetable oil, with which to grease baking dish
- 1 (14 ounce) can white sauce
- 1 cup sharp shredded cheese, e.g. sharp cheddar, old Amsterdam if you're lucky enough to find it
- 6 sheets lasagna noodles, enough uncooked sheets to form three layers in your baking dish
- 2 -3 cups sharp cheddar cheese, shredded
- MEAT SAUCE -- Heat the oil, then crumble the hamburger in the pan until it is evenly browned. Make the chunks as large or as small as you prefer. Add chili powder, salt, pepper, tomato paste, garlic, the herbs and enough water to almost drown the meat. Stir briskly to break up the tomato paste, heat to med-high and allow to reduce a little until it's nice and thick. (takes about 20 minutes and basically trashes the stove, but oh well).
- WHITE (CHEESEY) SAUCE -- Empty can of white sauce into small pot, adding some milk if it's too thick, and heat slowly and gently, stirring constantly. Stir in the cup of shredded cheese.
- ASSEMBLY -- Oil a baking dish. Preheat oven to 350°F Start with a dollop of meat sauce on the bottom. Then place sheets of lasagna side by side (how many depends on how big your baking dish is -- ours holds two sheets next to each other nicely), 1/3rd of the can of white sauce, a portion of the meat sauce, and lots of shredded cheese.
- Repeat this twice more -- lasagna, white sauce, meat sauce and cheese…. lasagna, white sauce, meat sauce and cheese.
- Put into oven, bake for 25-30 minutes. If the cheese on top isn't crispy enough, broil the heck out of it for another 5 minutes or so. Prepare to have your arteries harden while-u-wait.
Since my children do not like ricotta cheese, this was perfect! It had a wonderful taste and pleased everyone! Thanks for sharing!
Mmmm...this is worth every fat gram! I used 3/4 lb. hamburger, 3/4 lb. Italian sausage and a 12 oz pkg. of mushrooms. Now those mushrooms sauteed in the oil from that sausage sure were good!! Like *Pixie*, I also made the white sauce from scratch and used half of a 26 oz jar of pre-made red sauce already leftover in the refrigerator, plus 1/4 cup water. Instead of cheddar alone, I used two cups of sharp cheddar and two cups of mozzarella.
I followed the concept of this recipe rather than the exact ingredients and that is what I am rating. I was lazy and instead of cooking the meat sauce as described, I added cooked hamburger to a jar of garlic/tomato pasta sauce. I also made homemade white sauce since I've never seen any tinned white sauce locally. Other than my laziness, I think I kept the proportions of ingredients the same as required. Let me tell you, the result was completely delicious and I've been told I can make this one again. Thanks for posting this, Sandi.