Three Cheese Lasagna

This interpretation of beef lasagna does away with the ricotta cheese and replaces it with a much tastier replacement, eggs mixed with parmesan cheese. It also has plenty of mozerella and uses provolone cheese for added flavor. For a four cheese version, mix romano with the parmesan cheese. The recipe uses flat, no-boil, lasangn noodles which absorb moisture from the sauce while baking. I found this kind of lasagna noodles made by Barilla.
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   1 pound   Lean Ground Beef
   1 large   Onion, Chopped
   1 TBSP    Itialian Herb Seasoning
   2 tsp     Black pepper
   1/2 tsp   Crushed red pepper
   2 tsp     Garlic powder
  16 oz      Tomatoe Paste 
  16 oz      Water
   6 oz      Flat Lasagna (do not boil the pasta)
   8 oz      Shredded mozerella cheese
   8 oz      Sliced provolone cheese
  3/4 cup    Parmesan Cheese
   3 large   Eggs

Brown the ground beef and drain. Add the onion, seasoning, garlic poweder and red and black pepper and cook until the onion is soft. Add the Tomatoe paste and water and cook down to the consistency of spaghetti sauce.

Beat the eggs and mix with the parmesan cheese. If you want 4 cheese Lasagne you can use a blend of Parmesan and Romano cheeses instead of the Parmesan.

Pour a think layer of sauce into a caserrole dish and place one layer of dry lasagne noodles on top. Spread 1/3 of the egg cheese mixture on top of the noodles. Spread 1/3 of the remaining sauce. Layer 1/3 of the mozerella cheese, and then cover with the sliced provolone.

Add another layer of the lasagna noodles and repeat twice more (egg/cheese, sauce, mozerella, provolone, egg/cheese, sauce, mozerella, provolone).

Cover the caserole dish with aliminum foil and bake at 375 degreese for 50 minutes. Then remove the aliminum foil and cook for an additional five minutes.

Remove from oven and let cool for 20 minutes.


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Copyright 2005 Clifford Neuman