| By: Brian Kim |
A dish for people who are having an inner conflict between a lasagna or a pasta. Why not have them both at once?
Ingredients
Yield: 12 servings
1lb spaghetti
2 eggs, lightly whisked (divided)
1/2 c, finely grated Parmesan
2 tbsp, extra-virgin oil
1 onion, chopped
3 garlic cloves, minced
1 lb ground beef
2 tbsp, tomato paste
1 28 oz can crushed tomatoes
1/4 tsp. dried oregano
3 c. ricotta
3 c. shredded mozzarella
2 tbsp. chopped Italian parsley
Cooking Instructions
Boil water in a large pot and add spaghetti along with some salt. Cook until it’s al dente, which takes about 8 min. You can check to see by throwing pasta on the wall to see if it sticks. Drain water after, add 1 egg and Parmesan, and combine.
While doing this, prepare the sauce. Pour olive oil in a large pot and heat it up over medium heat. Add the onion and cook for about 5 minutes to make it tender. Add in minced garlic and cook for 30 seconds. Ground beef should be added right after this process and should be broken up and cooked until the meat is no longer pink (6 min approx.) Drain the fat and stir in the tomato paste. Cook for 1 minute and add crushed tomato along with oregano. Season it with salt and pepper, according to your taste and simmer it for 10 minutes. The oven should be preheated at this point in the process to 350°F.
In a medium sized bowl, combine ricotta and the remaining egg and stir.
Using a large baking dish, spoon a thin layer of sauce into the bottom of the dish. Top it with half of the spaghetti noodles and cover it up with about half the remaining sauce, half of the ricotta mixture and half of the shredded mozzarella. Repeat the process one more time. Put it in the oven and bake it until the cheese is melty and the lasagna is warm. (20~30 min). Garnish it with parsley.
Notes
You need a large dish in order to pile up the pasta into a lasagna. There may be some leftover spaghetti but there is no need to use everything.
Comments