Village oregano
Village oregano is a flavorful and aromatic herb that has been used for centuries in Mediterranean cuisine. Our village oregano is grown where the herb thrives in the perfect climate and soil conditions.
Our oregano is carefully harvested by hand and dried naturally to ensure the highest quality and flavor. Whether you're adding it to tomato sauce, grilled meats, or salad dressings, our village oregano will bring a burst of authentic Mediterranean flavor to your dishes.
Order now and experience the rich taste of village oregano.
Our oregano is carefully harvested by hand and dried naturally to ensure the highest quality and flavor. Whether you're adding it to tomato sauce, grilled meats, or salad dressings, our village oregano will bring a burst of authentic Mediterranean flavor to your dishes.
Order now and experience the rich taste of village oregano.
It is a hairy annual
Ideally combined
- 12 lasagna noodles
- 1 pound ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 tablespoons olive oil
Ingredients:
Instructions:
Recipe for lasagna
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion and garlic to the skillet and cook until the onion is soft and translucent.
- Add the oregano, crushed tomatoes, tomato paste, salt, black pepper, and water to the skillet. Stir well to combine and bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer for about 15 minutes, stirring occasionally.
- In a separate bowl, mix together the ricotta cheese and 1 cup of shredded mozzarella cheese.
- To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, followed by a layer of the cheese mixture. Repeat these layers until all of the ingredients are used up, ending with a layer of meat sauce.
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the lasagna.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25-30 minutes, or until the cheese on top is melted and golden brown.
- Let the lasagna cool for a few minutes before slicing and serving. Garnish with chopped fresh basil leaves, if desired.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup water
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
