"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lasagna Recipe

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This recipe for Lasagna, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Herrington, Ruby
Added: Tuesday, September 22, 2009


1 pound ground beef

1 small onion

1 28oz can whole tomatoes

1 12oz tomato paste

1 tablespoon sugar

1 1/2 teaspoons salt

1/2 teaspoon oregano leaves

1/2 teaspoon thyme leaves

1/2 teaspoon crushed red peppers

1/4 teaspoon garlic salt

1 bay leaf

About 14 lasagna noodles

2 eggs

1 15oz container ricotta cheese

1 16oz pkg mozzarella, diced

In a Dutch oven cook ground beef and onion until fully cooked and all the juices have evaporated. Add tomatoes, their juices and the next 8 ingredients. Heat to boiling breaking up the tomatoes. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
Cook lasagna noodles as directed. Drain well in a colander.
Spoon off any fat which accumulates on top of the sauce and discard the bay leaf.
In a 13" x 9" baking dish, arrange half of the noodles overlapping to fit. Preheat the oven to 375F. In a small bowl, combine eggs and ricotta cheese. Spoon half of the mixture over the lasagna noodles that are in the baking dish. Sprinkle with half of the diced mozzarella cheese. Top it off with half of the meat sauce. Repeat all the layers. Bake in the oven for 45 minutes. Remove from the oven and let stand for 10 minutes before serving.

Personal Notes:
Personal Notes:
Editor's note: This is the best lasagna I've ever eaten.




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