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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a Mueller's Lasagna box. Ingredients:
1 lb ground beef |
3/4 cup chopped onion |
2 tablespoons salad oil or 2 tablespoons olive oil |
1 (1 lb) can crushed tomatoes |
2 (6 ounce) cans tomato paste |
2 cups water |
1 tablespoon chopped parsley |
2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon garlic powder (i use real clove garlic, minced) |
1/2 teaspoon black pepper |
1/2 teaspoon oregano leaves |
4 ounces lasagna noodles |
1 lb ricotta cheese |
8 ounces shredded mozzarella cheese (i like it cheesey, so i use more) |
1 cup grated parmesan cheese |
Directions:
1. In large heavy pan lightly brown beef and onion in oil.
2. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
3. Meanwhile cook lasagne as directed; drain.
4. In 13x9x2 baking pan, spread about 1 cup sauce.
5. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
6. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
7. Allow to stand for 15 minutes; cut in squares to serve.
8. Makes 8 servings.
9. I make this a lot and serve with Italian garlic bread and salad.
10. It always gets a rave review, especially if the mozzarella strings with every bite.
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