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Bullagsagna Recipe

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This recipe for Bullagsagna, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Buller
Added: Thursday, April 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 qt water
2 T Salt
1/4 c salad oil
1 lb ground beef
2 15 oz cans spaghetti sauce with meat or mushrooms
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp thyme
1/4 tsp pepper
2 T parsley flakes
2 eggs
1 lb ricotta cheese
1 lb mozzarella cheese
1/2 c parmesan cheese

Directions:
Directions:
Boil water. Add salt and oil. Add 2-3 noodles at a time. Cook 10 minutes. Drain. Rinse with water.
Brown beef. Add spaghetti sauce, garlic salt, onion powder, pepper, thyme and parsley. Cook over low heat.
Spoon some sauce over bottom of 13x9x2 baking dish. Line with lasagna. Pour some sauce over lasagna.
Beat eggs until foamy. Mix with ricotta. Dot layer with ricotta, grated cheese, mozzarella and sauce.
Freeze if you want. Bake uncovered 375-degrees for 1-1/2 hour. Cover with foil if too brown. If unfrozen, bake uncovered for 30-45 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Two hours
Personal Notes:
Personal Notes:
I've used this lasagna recipe for almost three decades -- much to the delight of my guests. (I have probably made it over 100 times, and never has any gone to waste -- just to several waists!)

 

 

 

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