Simmered Lasagne Verde
|Shallots||4 Tablespoon, diced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Top round beef||1⁄2 Pound, ground|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned tomatoes||1 Pound, peeled (1 Can)|
|Freshly ground black pepper||To Taste|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lasagna verde||1 Pound|
Saute shallots in olive oil until transparent.
Add ground beef.
Add tomato paste with equal part water and simmer.
Add tomatoes with spices.
Simmer over low heat for 1 hour.
Simmer for 1 hour.
Add small amounts of water if sauce becomes too thick.
Cook lasagne in rapidly boiling salted water.
Check with fork (al dente is good, i.e., not too soft.) Rinse.
While lasagne boils, prepare casserole.
Put layer of sauce on bottom, then quickly place in alternate layers lasagne, ricotta, Mozzarella in strips and sauce until all has been used up.
Cover casserole with aluminum foil and bake until done