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Lasagna

 

1 lb. Italian sausage or 1 lb ground beef
1 garlic cove minced
1 TBSP whole basil
11/2 tsp salt
1 1-pound can (2cups) tomatoes
2 6-ounce cans tomato paste   

 

10 ounces lasgane noodles
3 cups Ricotta or creamy cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 TBSP parsley flakes
2 beaten eggs
1 tsp salt
1/2 tsp of pepper
1 pound Mozzarella cheese   

 

1.   Brown meat slowly;  spoon off excess fat.  Add next five ingredients.  Simmer uncovered 30 minutes, stirring occasionally.   

 

2.Cook noodles in large amount of boiling water till tender; drain; rinse.

 

3.Combine remaining ingredients, except mozzarella cheese.   

 

4.Place half the noodles in 13 by 9 baking dish;  spread with half the ricotta cheese filling, add half the Mozzarella cheese and half the meat sauce.  Repeat the layers.   Bake at 375 about 30 minutes.  Let stand 10 minutes before cutting in squares--filling will set slightly.  makes 12 servings.   Or assemble early; refrigerate.  Be sure to allow 15 minutes or so longer in the oven.    

 

 

Adjustments I make:   I donít use the sauce part from step one.  I brown the meat and then add whatever sauce I happen to buy at the store that week.

 

I use a whole box of lasagna noodles and I put an extra layer over the top which I then cover with sauce and mozzarella.

 

I use way more mozzarella than they recommend just because I like it.  ?

 

I always end up cooking it for longer than 30 minutes.  I cover it very loosely with tin foil and then take it off after the 30 minutes and then do probably another 30 minutes without the foil.