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Lasagna

Ingredients
  Bulk italian sausage/Ground beef 1 Pound
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), crushed
  Canned whole tomatoes 16 Ounce (1 Can)
  Tomato sauce 15 Ounce (1 Can)
  Parsley flakes 2 Tablespoon
  Sugar 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Uncooked lasagna noodles 9
  Ricotta cheese/Creamed cottage cheese 16 Ounce (1 Carton)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Parsley flakes 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Dried oregano leaves 1 1⁄2 Teaspoon
  Shredded mozzarella cheese 2 Cup (32 tbs)
Directions

Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, the sugar, basil and 1/2 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package; drain.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased 13 x 9 x 2-inch baking pan.
Repeat 2 times.
Spoon reserved sauce mixture over top; sprinkle with 1/4 cup Parmesan cheese.
Cover and refrigerate no longer than 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef

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