Owner Manual

22
CLASSIC LASAGNA
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1 lb Ground Beef ½ lb Lasagna Noodles
2 Cloves of Garlic (minced) 1 Tbsp Olive Oil
1 tsp Oregano 1 tsp Ground Black Pepper
1 tsp Ground Salt 24 oz Marinara Sauce
16 oz Ricotta (whole or skim) ½ cup Parmesan (freshly grated preferred)
1 lb Mozzarella (sliced) ¼ cup Parsley (chopped)
Directions
1. Preheat oberdome to 375°F. Place Lid Rest/Trivets in Bottom Pan.
2. In large pot, boil water, add a pinch of salt, dash of olive oil and boil pasta
according to package directions. Drain water & drizzle a little olive oil to
prevent noodles from sticking together.
3. In a large pot over med-high heat, warm 1 Tablespoon of Olive Oil. Cook
Ground Beef breaking up using a wooden spoon until cooked evenly. Turn
heat down to medium, add Garlic, Oregano, Salt, Black Pepper and Marinara.
Stir until mixed and warmed thoroughly.
4. In medium bowl, combine Ricotta, Parsley and half of the Parmesan Cheese
and set aside.
5. In large casserole dish (make sure it ts in oberdome with lid on), spread layer
of Meat Sauce, a single layer of Lasagna Noodles, a single layer of Mozzarella
and a layer of Ricotta mixture. Then repeat layers. Top last layer of Lasagna
Noodles with Meat Sauce, Mozzarella and Parmesan.
6. Place Lasagna (uncovered) on the Lid Rest/Trivets in Bottom Pan and place
Dome Lid on Bottom Pan.
7. Bake for approximately 22 minutes if using a metal pan and 27 minutes if
using a glass dish.
8. Serve and Enjoy!