Classic Lasagne from box of Muellers Lasagne 1970's

KBTheLivelyOne's picture

Feb. 17, 2011


Ground beef 1 Pound
Chopped onion 3/4 Cup (12 tbs)
Salad oil/Olive oil 2 Tablespoon
Canned tomatoes 1 Pound (1 can)
Tomato paste 12 Ounce (2 cans, 6 ounces each)
Water 2 Cup (32 tbs)
Chopped parsley 1 Tablespoon
Salt 2 Teaspoon
Sugar 1 Teaspoon
Garlic powder 1 Teaspoon
Pepper 1/2 Teaspoon
Oregano leaves 4
Lasagne 8 Ounce (Mueller's)
Ricotta cheese 1 Pound
Mozzarella cheese 8 Ounce , shredded or thinly sliced
Grated parmesan cheese 1 Cup (16 tbs)


In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Mean while cook lasagne as directed; drain. In 13 x 9 x 2” baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350°F. for 40 – 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

Recipe Summary

Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8