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Traditional Lasagna

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  Ground beef 18 Ounce (1 Pound And 2 Ounce)
  Diced onion 4 Ounce
  Chopped fresh parsley 1⁄4 Cup (4 tbs), divided
  Garlic powder 3⁄4 Teaspoon, divided
  Salt To Taste
  White pepper To Taste
  No sugar added tomato sauce 2 Cup (32 tbs)
  Beef bouillon 3⁄4 Cup (12 tbs)
  Oregano 2 Teaspoon
  Skim milk ricotta cheese 2 Cup (32 tbs)
  Cooked enriched lasagna 4 Cup (64 tbs)

In bowl combine beef, onion, 2 tablespoons parsley, 1/4 teaspoon garlic powder, salt, and pepper.
Shape into large patties and place on rack in baking pan.
Bake at 400°F.
for 20 minutes or until firm.
Cool; crumble.
In saucepan combine beef, tomato sauce, bouillon, oregano, 1/4 teaspoon garlic powder, salt, and pepper.
Simmer for 25 minutes, stirring occasionally.
Set aside.
In a separate bowl combine cheese, remaining 2 tablespoons parsley,1/4 teaspoon garlic powder, salt, and pepper.
Spread a thin layer of meat sauce in the bottom of an 8x8-inch baking pan.
Arrange alternate layers of lasagna, cheese, and meat sauce, ending with a layer of meat sauce.
Bake at 350°F.
for 40 minutes.
Allow to stand 15 minutes before serving.
Divide evenly.

Recipe Summary

Main Dish
Cook Time: 
55 Minutes

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