 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
This was the recipe my mom made when I was growing up. She got it from her good friend, Ruth, who was one of the best cooks ever!! Ingredients:
2 lbs ground chuck |
2 teaspoons garlic salt |
1 medium onion, chopped |
1 tablespoon basil |
1 1/2 teaspoons salt |
1 (16 ounce) can diced tomatoes |
2 (6 ounce) cans tomato paste |
1/4 cup fresh sliced mushrooms |
3 cups ricotta cheese |
1/2 cup grated parmesan cheese |
2 tablespoons parsley flakes |
2 eggs, beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
16 lasagna noodles |
1 lb mozzarella cheese, shredded |
Directions:
1. Brown meat with garlic salt and onion then drain fat.
2. Add next five ingredients and simmer uncovered for 30 minutes.
3. Cook noodles; Drain; Rinse.
4. Combine remaining ingredients, except mozarella cheese.
5. Place 1/2 of the noodles in a 9x13 pan; spread with 1/2 of the Ricotta cheese mixture; add 1/2 of the meat sauce for the next layer then 1/2 of the mozarella cheese. Repeat layers.
6. Bake at 375 degrees for 35 - 40 minutes. Let stand 10 minutes before cutting.
7. Note: Can be assembled early and refrigerated. (Add 15 minutes baking time).
|
|