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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This recipe was given to me 20 years ago by a friend who had made this lasagna for a pot luck dinner. This is the only lasagna I've ever made and each time I make it for guests, they want more which leaves nothing for leftovers. Ingredients:
2 lbs ground beef |
6 garlic cloves, minced |
1 onion, chopped |
1 stalk celery, chopped |
1 teaspoon olive oil |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (6 ounce) can tomato paste |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1 teaspoon salt (to taste) |
1/2 teaspoon black pepper |
1 bay leaf |
1 tablespoon sugar |
1 (15 ounce) container ricotta cheese |
3 cups mozzarella cheese, shredded |
1 cup parmesan cheese, grated |
10 -12 cooked lasagna noodles |
Directions:
1. Brown the ground beef and drain.
2. Sauté garlic, onions and celery in olive oil.
3. In a large pot, add the ground beef, canned tomatoes, tomato paste, garlic, onions, celery, oregano, salt, pepper, bay leaf and sugar. Simmer 1-2 hours.
4. Oil a 9x13 pan or use oil spray. Place 3 cooked noodles on the bottom. Cover noodles with 1/3 sauce, 1/3 ricotta cheese, 1/3 parmesan cheese and 1/3 mozzarella cheese. Repeat layers, ending with mozzarella cheese.
5. Bake in a preheated 375 degree oven for 30-45 minutes.
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