"Calm Before the Storm" Lasagna - Rachael Ray In Season

"Calm Before the Storm" Lasagna

"Calm Before the Storm" Lasagna
  • Cook Time
  • Prep Time
  • 12Servings


  • 2 pounds lean ground beef
  • 1 medium onion, grated
  • 1 12 ounce can tomato paste
  • 1 15 ounce can tomato sauce
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 1 teaspoon garlic salt
  • salt and pepper
  • 2 bay leaves
  • 1 tablespoon white wine vinegar
  • 1 tablespoon EVOO
  • 20 lasagna noodles (from two 16-oz. boxes)
  • 32 ricotta
  • 1 cup grated parmesan
  • 2 eggs, lightly beaten
  • 2 tablespoons minced flat-leaf parsley
  • 1 pound shredded mozzarella


In a 6-qt. dutch oven, combine the beef, onion, tomato paste, tomato sauce, 2 cups water, sugar, chili powder, garlic salt, 1 1/2 tsp. salt, 1 tsp. pepper and bay leaves. Cover and bring to a simmer over medium heat; reduce heat to medium-low and cook for 2 hours, stirring occasionally, until the mixture is thick and smooth. Stir in the vinegar; cook another 30 minutes. Let cool.

Preheat the oven to 400 degrees . Bring a large pot of water to boil. add salt, the EVOO and the lasagna noodles. Cook, stirring often, until al dente. Drain the noodles; rinse under cold water.

In a bowl, mix the ricotta, parmesan, eggs, parsley and 1/2 tsp. pepper.

Cover the bottom of a greased 9-by-13-inch baking dish with a thin layer of sauce. For the first layer, start with 4 noodles, then spread with half the ricotta mixture and sprinkle with a handful of mozzarella. For the second layer, top with 4 more noodles, 2 1/2 cups sauce and sprinkle with mozzarella. repeat the first and second layers. Finish with a final layer of 4 noodles, the remaining sauce and more mozzarella.

Cover the lasagna with foil and bake until bubbly, about 1 1/2 hours. let stand 30 minutes.