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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Ingredients:
15 ounce(s) can tomoato sauce |
2 pound(s) hamburg |
24 ounce(s) tomato paste |
1 red pepper diced |
1 medium onion diced |
3 teaspoon(s) oregano fresh |
3 teaspoon(s) basil fresh |
3 bay leaves fresh |
4 clove(s) garlic |
3 cup(s) water |
2 pound(s) ricotta cheese |
1/2 cup(s) parmesan cheese |
1 egg |
3 tablespoon(s) parsley fresh |
3 teaspoon(s) oregano fresh |
12 ounce(s) mozzarella cheese shredded |
12 piece(s) lasagna |
Directions:
1. Combine ingredients through water into large saucepan and cook for 3 hours covered, stirring frequently
2. Combine ricotta cheese, egg, parsley, and oregano for filling and set aside
3. Cook lasagna separately
4. Prep a 9 x 13 baking dish with the following order: sauce, lasagna noodles, cheese filling, mozzeralla. Repeat layers
5. Bake at 350
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