LASAGNA



Box lasagna noodles lb. each: ground beef and Italian sausage qt. tomato sauce lb. mozzerella cheese, shredded
5-6 med. mushrooms, sliced thin 4 cloves of garlic, peeled & diced 1 tbl. each: oregano & sweet basil 1/4 cup parmesan cheese, grated fine
2 eggs 1 bell pepper, julianed 1 medium onion, diced 1-2 lb. ricotta cheese
  1. Pre-heat oven to 350 degrees.
  2. Prepaire noodles per the manufactureres instructions.
  3. While the noodles are cooking, put the sauce and the vegetables into a large saucepan.
  4. Simmer the sauce until the noodles are done. Stir the sauce regularly.
  5. While the sauce is cooking, brown the meats in a fry pan or skillet.
  6. When the noodles are done, drain them and rinse them in cold water for about five minutes.
  7. Blend the egg, spices and ricotta together. DO NOT USE A MIXER!
  8. Butter a 13 x9 cake pan.
  9. Place a layer of noodles in the cake pan, overlapping the edges approximately 1/2"
  10. place dollops of the ricotta mixture onto the noodles.
  11. Pour about 1 cup of sauce mixture over the the noodles.
  12. Scatter some of the meats over the sauce. Sprinkle with parmasan cheese.
  13. Cover this with a layer of mozzerella.
  14. Repeat steps until the pan is full, or you are out of ingredients.
  15. Place in a medium-hot (350 deg) oven and bake uncovered for 30 minutes.
  16. Remove from oven, cut, and serve.

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