Description[]
Why not try a new lasagna recipe? Replace ground meat with corned beef—a certified kid favorite—and watch your family finish a whole pan!
Corned-Beef Lasagna
Ingredients[]
- 2 tablespoons oil, olive, vegetable, or corn only
- 1 medium red, white, or yellow onion, chopped or minced
- 1 clove garlic, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon tomato paste
- 1 can diced tomatoes
- 1 teaspoon salt, rock or iodized only
- ½ cup water, plain or lukewarm only
- 1 beef bouillion cube
- 2 cups corned beef, from the can only
- ½ cup cheese (Parmesan, Cheddar, Provolone, or Mozzarella), grated
- 8 lasagna sheets, uncooked
Directions[]
- Preheat an oven to 350° F.
- In a large sauté pan, heat oil over medium heat. Sauté onion and garlic, until both are softened. Sprinkle Italian seasoning.
- Mix up tomato paste and cook until pastiness has been cooked off. Add diced tomatoes and water; stir to mix. Sprinkle salt, ground black pepper, and sugar.
- Bring to a simmer. Add bouillon cube in mixture; stir to dissolve.
- Remove from heat, and set aside. In a small bowl, mix mozzarella and Parmesan cheese. Set aside.
- Spread ½ cup tomato sauce on the bottom of a 9-inch round baking dish. Place a layer of lasagna sheets.
- Cover with tomato sauce, and sprinkle with mozzarella mix.
- Place a layer of lasagna sheets.
- Cover with tomato sauce, spread corned beef mixture over tomato sauce, and sprinkle mozzarella mix. Top with lasagna sheets.
- Repeat with remaining lasagna sheets, tomato sauce, and end with mozzarella mix until baking dish is full.
- Place in an oven and bake for 40 minutes, or until noodles are softened. Slice and serve hot and plain.
Notes[]
Instead of using tomato paste and canned tomatoes for cooking, just have the store-bought spaghetti sauce ready for lasagna.