December 21, 2001

• 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. 

  
  

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  I figured since I had to type this recipe up for my mother, I would add it here as well.     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.
  

  • 1:15 am
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