Lasagna

UTENSILS: Food Cutter, 3 quart, 3 quart colander, Large Skillet or Electric Skillet

INGREDIENTS:
2 lbs. Ground Beef
¼ Cup Sweet Onion, finely diced
1 TBSP minced garlic
Garlic Powder
Italian Seasoning
1 Bag Baby Spinach (optional)
2 cups Chopped Fresh Sweet Basil
1 Large Container Pasta Sauce, your favorite
1 Small Can sliced mushrooms
Lasagna Noodles ** uncooked**
6 oz Mozzarella Cheese, shredded
2 oz Provolone Cheese, shredded
2 oz Freshly Grated Parmesan cheese
1 Medium Container Ricotta Cheese

NOTE: Feel free to use your own homemade spaghetti sauce.

COOKING INSTURCTIONS

Heat the skillet on 200. Saute the onion and garlic for 5-7 minutes until onion is tender. Add the ground beef and saute until browned; drain off any grease. Unplug the unit and allow to cool.

In a medium mixing bowl, combine the beef saute, pasta sauce, and mushrooms. Set aside.

Shred the mozzarella & provolone, & grate the parmesan to make an Italian blend; combine well. Chop the basil, set aside.

When the pan is almost cool, begin layering your lasagna. REMEMBER: sauce should always touch both sides of the noodle in or order for the moisture from the sauce to cook the noodle.

Layer the lasagna in this pattern: Sauce, noodle, sauce, sprinkle of garlic powder, sprinkle of Italian seasoning, ricotta, basil, spinach, ½ Italian Cheese Blend. Repeat. Cover and cook on 300 until water begins to bubble around the edges. When the water seal has formed, reduce the heat to simmer and allow to cook an additional 15 minutes. Unplug the unit and allow to stand covered for 15-20 minutes to firm before serving.