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Lasagna (Claudette Rotella) Recipe

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This recipe for Lasagna (Claudette Rotella), by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri McCarthy
Added: Sunday, February 3, 2008


1 lb. lean ground beef
2 onions (diced)
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. basil
1 tsp. oregano
2 small cans tomato paste
1 large can tomatoes
2 cartons ricotta cheese
1 - 2 c. Romano cheese (grated)
2 eggs
pepper and parsley (to taste)
Mozzarella Cheese slices
Lasagna Noodles (cooked)

Brown meat in a large pot with onions. Then mix in the garlic powder, salt, basil, oregano, tomato paste and tomatoes and simmer for at least an hour to enhance flavors.

While sauce simmers, combine Ricotta and Romano cheeses, eggs, pepper and parsley. Set aside.

Once ready to construct, layer ingredients in a 9" x 13" pan as follows: noodles, meat sauce, cheese mixture, Mozzarella slices. To keep first layer of noodles from sticking to pan, lightly coat bottom of pan with about 3/4 cup of meat sauce. Repeat layers until all ingredients used. (Best to reserve about 2 cups of meat sauce as "gravy" when serving lasagna.)

Cover with foil and bake at 350 F for about 40 to 50 minutes. Remove foil in last ten minutes. Let cool about 5 to 10 minutes before serving.

Personal Notes:
Personal Notes:
Can substitute Jimmy Dean Sausage for ground beef if desired.




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