It removed the tomato, though it still includes cornstarch. Seems it hasn't fully figured that part out yet. I reckon that's just a matter of it not having determined which ingredient does and does not fall into each relevant category. I imagine that will be updated in time.Prompt: Write a recipe for lasagna without ingredients from the New World
Ingredients:
- 1 pound of ground lamb or beef
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of dried rosemary
- 2 cups of beef broth
- 2 tablespoons of cornstarch
- 12 sheets of fresh or dried lasagna noodles
- 2 cups of ricotta cheese
- 1/4 cup of chopped parsley
- 2 eggs, beaten
- 2 cups of grated mozzarella cheese
- 1/4 cup of grated parmesan cheese
Directions:
- Preheat oven to 375°F and grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, cook the ground meat, breaking it up with a wooden spoon, until browned and cooked through, about 15 minutes. Drain the excess fat and transfer the meat to a bowl.
- In the same skillet, heat the olive oil and sauté the onion and garlic until soft, about 10 minutes. Season with salt, pepper, oregano, and rosemary. Stir in the beef broth and bring to a boil. Reduce the heat and simmer until slightly reduced, about 10 minutes.
- In a small bowl, whisk the cornstarch with a little water until smooth. Stir into the skillet and cook, stirring, until the sauce is thickened, about 5 minutes.
- In a small bowl, combine the ricotta cheese, parsley, and eggs. Mix well and set aside.
- To assemble the lasagna, spread a thin layer of the sauce over the bottom of the prepared baking dish. Arrange 4 sheets of lasagna noodles over the sauce, overlapping slightly. Spoon half of the ricotta mixture over the noodles, spreading evenly. Sprinkle 1/3 of the mozzarella cheese over the ricotta. Spoon half of the meat mixture over the cheese, spreading evenly. Repeat with another layer of noodles, ricotta, cheese, and meat. Top with the remaining noodles and sauce, and sprinkle the parmesan cheese over the top.
- Bake the lasagna for 25 to 30 minutes, or until bubbly and golden. Let it rest for 10 minutes before cutting and serving.
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