"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Lasagna Recipe

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This recipe for Classic Lasagna, by , is from The mccorkle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

shari mccorkle
Added: Tuesday, August 11, 2009


1 med. onion, chopped
2 cloves garlic, crushed
4 Tbsp. olive oil
28 oz. can tomatoes
2 (6 oz) cans tomato paste
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/8 tsp. crushed red pepper
1 lb. ground chuck
1/2 lb. ground lean pork
1/4 c. chopped parsley
2 eggs
1/2 c. fine dry bread crumbs
grated parmesan cheese
1/8 tsp. pepper
1 lb. cury edge lasagna noodles
1 lb. ricotta cheese or cottage cheese
1/2 lb. mozzarella, sliced

Saute onion and garlic in 2 Tbsp. oil until lightly browned. Add tomatoes, paste, 1/2 c. water, 1/2 tsp. salt, herbs and red pepper. Simmer, covered for 1 hour. Combine beef, prok, parsley, eggs, bread crumbs, 2 Tbsp. parmesan cheese, pepper and 1/2 tsp. salt. Shape into 1/2 inch balls. Saute in remaining oil until browned; add to sauce. Simmer 15 minutes. Add 2 Tbsp. salt to 6 qts. rapidly boiling water. Add noodles gradually so water continues to boil. Cook, stirring occassionally, until tender. Drain well. Arrange layers of noodles, meatball mixture, ricotta and parmesan to tate in large greased casserole. Repeat layers until all ingredients are used. Top with mozzarella. Bake at 375 degrees for about 25 minutes.




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