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.  šŸ™‚   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.

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