"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lasagna Recipe

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

Joan Woods Calder
Added: Tuesday, July 12, 2005


1 lb. ground beef
1/4 tsp. garlic powder
1 8 oz. can tomato sauce
1 29 oz. can whole tomatoes, blended in blender
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. paprika
1/4 tsp. pepper
2 T. parsley flakes
8 oz. lasagna noodles
1 lb. mozzarella cheese, grated
2 c. grated cheddar cheese
1 8 oz. carton ricotta cheese
1/2 c. grated parmesan cheese

In a large frying pan brown the ground beef. Drain. Add the next nine ingredients and simmer uncovered for approx. 10 to 15 minutes. Cook lasagna noodles in boiling water with a few drops of oil added to prevent sticking. Drain noodles. In a 9x13 glass baking dish, spread a thin layer of sauce on the bottom. Next layer lasagna noodles, followed by a layer of ricotta cheese. Sprinkle with some mozzarella and cheddar cheese. Repeat two more times. Top with sauce and sprinkle with the parmesan cheese. Bake uncovered at 350 degrees for 45 minutes.

Personal Notes:
Personal Notes:
Cindy's variation: Substitute ground beef with 4 links sweet Italian sausage (casings removed, crumbled and browned). Substitute sauce ingredients with 45 oz. (1 1/2 jars) meat flavored Prego spaghetti sauce. Simmer sausage and sauce for 1 hour.




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