LASAGNA MEAT PIE
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
BIG BLEND RADIO INTERVIEW: On this episode, Ruth Milstein shares how to make her Lasagna Meat Pie recipe. Listen to the podcast on: YouTube.com, or Soundcloud.com.
Makes 8 servings.
In 8 x 14 x 2 inches Pyrex pan
1-pound (box) lasagna
2 tablespoons olive oil
1 large onion, peeled and diced
1-pound red meat, ground
½ cup tortilla, (saltless, from a bag)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
10 ounces, tomato sauce
Bring a large pot of water to a boil and cook the pasta following the instructions of the manufacturer.
Drain pasta and toss with 1 tablespoon of olive oil, salt, and freshly ground pepper. Lay flat on a large surface.
Meanwhile in a deep medium size saucepan, heat 1 ½ tablespoons of the olive oil and sauté the onion for 2 minutes, remove the onion from the pan and set aside. Add the remaining ½ tablespoon of the olive oil and sauté the meat lightly for 1 minute until the meat changes color to a light brown; then set aside.
Put the tortilla chips in a bag and crumble it with your hands into medium size pieces.
Turn the oven to 375° and lubricate 1 tablespoon of olive oil all over the pan.
Arrange 1/3 of the pasta all over the pan. Spoon the top half with the sautéed onion, half of the sautéed meat and half of the crushed tortilla chips.
Sprinkle salt and freshly ground pepper over the top and repeat the same for the next layer.
Arrange over the top the remaining 1/3 of the pasta and pour the remainder of the sauce evenly.
Bake in a 375 pre-heated oven for 35 minutes.
Serve with any fine chardonnay from California, Red Burgundy (France) or your favorite American Pinot Noir. If you prefer cold beer, try some Sapporo or Sing Tai.
** You may add 2 ounces of chopped olives.
