Beef lasagna

This is almost the same recipe as roasted summer squash lasagna but I like this version better. Makes 3 servings.

I also have a new version with beef and zucchini that I like better than this version.

8 oz. ground beef (90 % lean) 1/2 medium yellow onion, finely diced 1 clove of garlic, minced

Cook the ground beef, onion and garlic in sauté pan. I like to keep them separate; it makes it easier to brown the ground beef that way. You can also slide the pan to the side of the burner if necessary if the onions start to overcook. If you use 90/10 ground beef there probably won't be anything to drain, but if there's fat, drain that off. Season with salt and freshly ground black pepper. Then combine the beef and onions.

In a bowl prepare the ricotta cheese mixture:

1 egg, beaten 3 oz. (by weight) ricotta cheese a handful of micro-planed Parmesan cheese 1.5 oz. shredded mozzarella Red pepper flakes

Should make 6 to 7 oz.

And the rest of the ingredients for the layers:

3 sheets of no-boil lasagna 16 oz. (by weight) tomato sauce 2.0 oz. shredded mozzarella cheese another handful of micro-planed Parmesan cheese

I like the DeCecco no-boil noodles because they're perfectly sized for a 4 1/2" x 8 1/2" loaf pan.

Coat the inside of a 4 1/2" x 8 1/2" glass loaf pan with spray oil. Add the following layers, starting from the bottom:

parchment paper sling (see below) -- pasta (this is the bottom layer) 4.0 oz. sauce 3.5 oz. ricotta mixture half of the beef and onion mixture, about 3.1 oz. 1.0 oz. mozzarella (can reduce this to 0.5 oz. if using finely-grated cheese, if you prefer) 4.0 oz. sauce -- pasta remainder of the ricotta mixture half of the beef and onion mixture, about 3.1 oz. 4.0 oz. sauce -- pasta 4.0 oz. sauce 1.0 oz. mozzarella more micro-planed Parmesan cheese (this is the top layer)

The crazy weights are because I build lasagna on a scale. After you add each layer, zero out the scale with the tare button and then you can weigh the next layer.

Cook for 35-40 minutes at 350°F.

I've discovered that it's nearly impossible to get the lasagna out of such a deep pan without mangling it. Here's what happened without the sling:

Here's are the parchment paper slings, one for each serving. Don't make them too long, otherwise they'll flop over into the cheese.

Here's the first serving popped out of the pan.

Then, using a spatula, hold the lasagna while you pull the parchment paper out. Perfect!

The leftovers can be frozen then vacuum sealed. Freezing it first helps prevent squishing.

I've also gotten much better at reheating it. Defrost the vacuum sealed package in water, then reheat in the oven, 25 minutes at 350°F. Here I used the parchment paper and it really helps with plating. Instead of trying to get the lasagna onto a spatula, then trying to get it off, all you do it slide the lasagna off the parchment paper onto your plate with a spatula. Much easier!

(In this case, I heated 20 minutes, which was enough to get it hot all the way through, but the cheese should melt a bit more at 25 minutes.)

Updated 2/4/2014: The parchment paper sling method works great! I updated the instructions above.