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Baked Lasagna Recipe

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This recipe for Baked Lasagna, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kitty Pinter
Added: Sunday, April 20, 2008


1/2 lb. ground chuck
1/2 lb. ground veal
2 T. onion, chopped
1 clove garlic, minced
2 T. chopped parsley
1 t. dried oregano
3/4 t. salt
dash of pepper
2 T. grated Parmesan cheese
1 egg
1/3 c. olive oil
1/4 c. onion, chopped
1 clove garlic, crushed
1 ( 1lb. 12oz) can whole tomatoes, undrained
2 ( 6oz.) can tomato paste
2 t. dried oregano
1 t. dried basil
1 T. sugar
2 t. salt
1 t. garlic powder
1/4 t. pepper
1/2 (1lb. pkg.) Lasagna noodles
1 lb. mozzarella cheese, shredded
1 lb. ricotta cheese
1 c. grated Parmesan cheese

1. Meatballs- In a medium bowl combine all ingredients; toss lightly to mix well. With a teaspoon, shape mixture into 30 meatballs, each about the size of a quarter.
2. sauce- In hot oil in a large heavy skillet, brown meatballs; remove. Add onions and garlic; saute for 5 minutes. Add rest of sauce ingredients with 1/2 c. water and meatballs; stir to mix. Bring to boiling; reduce heat and simmer, uncovered, 1 1/2 hours, stirring occasionally.
3 Heat oven to 350. Grease 13x9x2" baking dish. Cook lasagna as directed on package. Drain and rinse with water.
4. In a baking dish half the ingredients; lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake for 30 to 35 minutes.




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