I got this recipe from my Mom. I didn't create this delicious recipe. She's made it for as long as I can remember (which means at least 30 years....yikes!). This was always what I chose for my birthday supper, every year. My Mom got this recipe off of a lasagna noodle box, and I'm always looking for the same recipe when I go grocery shopping, but it seems to be forever gone from the side of the box (I think it was Prince brand...but I'm not for sure). Thank goodness she saved it. :-)
This recipe is a little time-consuming, but it's worth it. Not only for its yummy goodness, but this lasts us for 3 meals, so I don't have to cook supper for 2 nights! Happy dance! It also freezes well if you want to make a few of these. After putting it together and before cooking it, cover it up and put it in the freezer. Okay. Time for the fun part.
1 (15 oz) container Ricotta Cheese
1 Egg, slightly beaten
1 cup grated Parmesan Cheese
Meat Sauce (recipe below)
16 oz. Lasagna Noodles, cooked
12 oz. shredded Mozzarella Cheese
Meat Sauce (ingredients highlighted in red):
In a 5 qt. (I use a 4 qt) kettle, heat 2 Tbsp. corn oil (I use olive oil) over medium heat. Add 1 pound ground beef, 1 cup chopped onion, 3 cloves garlic, minced and 1/2 cup chopped parsley.
Stirring frequently, cook about 10 minutes or until beef is browned. Add 2 cans (28 oz. each) crushed tomatoes to the beef mixture. Stir in 1 6oz. can tomato paste, 2 tsp. sugar, 2 tsp. dried basil leaves, 1 1/2 tsp salt, 1 tsp. dried oregano leaves and 1/4 tsp. pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally for 45 minutes. Makes approx. 7 1/2 cups.
In a small bowl, stir together ricotta, egg and 3/4 cup of Parmesan cheese. In 13x9x2 inch roasting pan (make sure it doesn't have shallow sides), spread 1 1/2 cup meat sauce. Layer 1/3 of noodles (3), 2 cups sauce, 1/2 of ricotta mixture (I just drop small spoonfuls around to cover) and 1/3 of mozzarella cheese. Repeat once. Top with remaining noodles, sauce, mozzarella and Parmesan cheeses. Bake in 350 degree oven for 50 minutes, or until bubbly.
I always place a cookie sheet under the baking pan in case any of it bubbles over.
While that is baking, I take a loaf of french bread and slice it up. I mix some spreadable butter with minced garlic in a small bowl, and spread it on one side of the sliced bread. Put it on a cookie sheet, and after the lasagna is done, bake it at 425 degrees for approx. 7 minutes.
|I noticed after I took this photo that the tomato paste was missing...pesky little bugger. ; -)|
The Muir Glen Fire Roasted crushed tomatoes were on sale at HEB last week, so I decided to try that. Yummy.
|There's the tomato paste! All the spices ready to be added to the ground beef/tomato mix.|
|All ingredients for the Meat Sauce added into the sauce pan and ready to be stirred.|
|Finished Meat Sauce. Yum.|
|The rest of the ingredients to put it all together. : -)|
|Ready to add half of the ricotta mixture to the layers.|
|Ready to go in the oven!|
|Yummy. It's supper time. : -)|
Please let me know if you try this, and I hope you like it! (Okay, after reading that sentence back, all I can think of now is the Yo Gabba Gabba song, Try It, You'll Like It!)
~ Thanks for stopping by! ~