Lasagna Recipe

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1 pound ground meat
Clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon basil
1 1/2 teaspoons salt
Large can crushed tomatoes
2 6-ounce cans tomato paste

2 cups Ricotta cheese or cream-style cottage cheese
1/3 cup Parmesan cheese
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
1 pound Mozzarella cheese
1 pound package Lasagna, cooked, drained, and rinsed in cold water

Cook and drain meat.

Add garlic, parsley, basil, salt, tomatoes, and tomato paste; simmer for a 1/2 hour, stirring occasionally.

Combine Ricotta and Parmesan cheese; add eggs, salt and pepper.

To assemble Lasagna: Pour a thin layer of tomato sauce in the bottom of a 13x9x2-inch baking dish. Cover with a layer of Lasagna. Spread half the cheese over the Lasagna. Put half of the Mozzarella over the cheese. Spread a layer of tomato sauce overall. Repeat layers, top with remaining Lasagna and tomato sauce, and a sprinkle of Parmesan.

Cover wiith foil and nake in a 350 oven for 20 minutes, uncover and bake 20 minutes longer. Let set 15 minutes before serving.