Ingredients: |
Ingredients: 4 oz Parmesan cheese
1/2 lb Ricotta cheese
1/2 lb Mozarella cheese
1 lb ground beef (or turkey)
1 small (red) onion, diced
1/2 lb sweet Italian sausage or pork sausage
1 - 8 oz can tomato sauce
1 - 1/2 of a 6 oz can of tomato paste
No.303 can whole tomatoes (or 1 cup)
1 tsp dried basil leaves
1 tsp dried marjoram leaves
1/2 cu mushrooms (or more, if desired)
1 tsp oregano leaves
1 tsp salt
1 tsp pepper
1 clove (or equiv of mashed) garlic
1 beef boullion cube (Knorr)
1 tsp Kitchen Boquet (optional)
1 pkg cooked lasagne noodles
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Directions: |
Directions:Brown meats with onion. Break up the meat as you go. (Add some water to make the breakup easier, and let it cook off or pour it off with the grease...this helps purge the fat too.) Pour off grease. Add tomato sauce, tomato paste and whole tomatoes with seasonings and mushrooms. Simmer about an hour. It should be somewhat thick and spreadable, but not runny. Cook it down if it is runny. Place 3 cooked lasagne noodles in the bottom of a low baking dish, greased/sprayed with cooking spray, and lightly coated with some sauce. Top noodles with sauce, spreading evenly. Top with a layer of ricotta and mozarella and parmesan cheeses. Repeat until last layer is cheese. Use tomato juice from tomatoes to liquify a bit, pouring it down the sides so it penetrates all layers...tip the dish in all directions to get it in there. It should NOT be so liquidy that it is soupy, but enough to be really moist. If your sauce is runny, don't use the juice.
Bake 45 min or so at 350º until cheeses are slightly browned and sauce appears thicker and the casserole seems firm, not sloshy. |
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