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Lasagna
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3/4 lb. ground beef, ground pork, bulk pork sausage, or bulk Italian sausage
1 cup chopped onion
2 cloves garlic, minced
1 7 1/2oz. can tomatoes, cut up
1 8oz. can tomato sauce
1 6oz. can tomato paste
2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1 tsp. fennel seed, crushed (optional)
1/2 tsp. salt
1/2 tsp. pepper
5oz. lasagna noodles
1 beaten egg
2 cups ricotta cheese or cream-style cottage cheese, drained
1/2 cup grated parmesan or Romano cheese
1 Tbls. dried parsley flakes
1 8oz. package sliced mozzarella cheese
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For meat sauce:
In a large saucepan cook meat, onion, and garlic till meat is brown and onion is tender. Drain fat.
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, fennel, salt, and pepper. Bring to boiling, reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
Meanwile, cook lasagna noodles according to package directions. Drain.
For filling, combine egg, ricotta or cottage cheese, 1/4 cup of the parmesan or romano cheese , and the parsley flakes.
Layer half of the cooked noodles in a 12 x 7 1/2 x 2-inch baking dish. Spread with half of the filling. Top with half of the meat sauce and half fo the mozzarella cheese. Repeat layers. Sprinkle the remaining parmesan chees on top.
Bake in oven at 375 degrees F. for 30 to 35 minutes or till heated through. Let stand 10 minutes.
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Preparation Time: |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Susie9
Texas
United States |
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| This recipe has been viewed 5271 times. |
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