Best Recipe
1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on heat. It can take some time for a large pot of water to come to a boil (this will be your pasta water), therefore prepare the sauce within the next measures while the water is heating. Get more info visit shefhat.com
2 Brown the ground beef: In a large skillet heat 2 teaspoons of olive oil on medium heat. Add the ground beef and cook until it's lightly browned on all sides.
Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
3 Cook the bell pepper, garlic, onions, add the beef back: Add the diced bell pepper and onions to skillet (from the photograph we're using yellow bell pepper and red onions).
Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more.
Return the browned ground beef to the pan. Stir to blend, reduce heat to low and cook for an additional 5 minutes.
4 Move to medium sized pot, add berries and remaining sauce ingredients to construct the sauce: Move the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
Sprinkle with white or red wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, based on how acidic the berries are that you are using.)
Add salt to taste, also notice you will later be adding Parmesan, that can be salty.
Bring the sauce to a simmer and then lower the heat to keep a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the base of the pot every so often so that nothing sticks to the base and scorches.
Remove from heat.
5 Boil and drain the lasagna noodles: By now the salted water you started heating in measure one should be boiling. Insert the dry lasagna noodles and cook them to al dente, per package directions. (Note noodles may be cooked ahead of time.)
Stir often to prevent from sticking. Ensure water remains at a complete rolling boil throughout the entire cooking to prevent noodles from sticking.
When ready, drain in a colander and rinse with cool water, then gently separating any noodles which may be sticking together.
Spread a little olive oil on a large rimmed baking sheet, and then lay out the cooked noodles on this sheet, turning them over so they have coated with some of the olive oil. This may keep them from sticking together.
6 Heat the oven to 375°F.
7 Assemble the lasagna: At a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and then spread it on the base of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 noodles, edge may overlap, depending upon your pan) over the sauce. Ladle a third of the rest of the sauce over the noodles.
Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly on the top of ricotta cheese.
Apply second layer of noodles, top it with half of the sauce. Add half of the remaining Mozzarella, the rest of the ricotta cheese, and yet another the rest Parmesan.
Finish with another layer of noodles. Spread the remaining sauce on the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
8 Bake: Cover the lasagna pan with aluminum foil, tented marginally so that it does not touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.
9 Cool and serve: Allow the lasagna to cool at least 15 prior to serving. Leftovers will keep for approximately 5 days. Could be reheated in traditional oven or microwave. Leave aluminum tent on for storage. (Try to keep the aluminum foil from touching the sauce)
