Lasagna
Serves: 8-10
1 lb. Lasagna noodles
1 lb. ground beef
1 Cup onion, chopped
2 cloves garlic, minced
2 tsp. SUGAR
1 T. salt
1-1/2 tsp. basil leaves
1/4 tsp. pepper
1 can (28 oz) tomatoes, broken up
2 cans (6 oz) tomato paste
1 egg, beaten
1 container (15 oz) Ricotta cheese
1 T. dried parsley flakes
1/2 tsp salt
1 lb. Mozzarella cheese, grated
3/4 Cups Parmesan cheese, grated
Prepare lasagna noodles. Put 8 quarts of water in pan. Bring water to a rapid boil. Add Lasagna noodles. Return water to a rapid boil. Cook uncovered, stirring frequently for 12-15 minutes. Drain.
Cook ground beef and drain excess fat. Add onion and garlic, stir and cook 5 minutes. Add the next 6 ingredients and simmer 20 minutes. Combine egg, Ricotta cheese, parsley and salt. To bottom of a 9×13″ baking dish, spoon about 1-1/2 cups of meat sauce. Layer 1/3 lasagna, 1/3 meat sauce, 1/3 Ricotta, 1/3 Mozzarella and 1/3 Parmesan. Repeat layering. Cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
I figured since I had to type this recipe up for my mother, I would add it here as well. š Slowly but surely I will have all my families favorite recipes typed and saved. Though I am sure we will never be done as I always find *new favorites.
YUM! I love Lasagna….I am gonna have to try out your recipe.