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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lasagna Recipe

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This recipe for Lasagna is from The NICU Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
1 small onion, diced
1 (28 oz) can tomatoes
1 (12 oz) can tomato paste
1 T sugar
1 1/2 t salt
1/2 t oregano leaves
1/2 t thyme leaves
1/2 t crushed red pepper
1/4 t garlic salt
1 bay leaf
2/3 (16 oz) package lasagna noodles (about 14 noodles)
2 eggs
1 (15 oz) container ricotta cheese
1 (16 oz) package mozzarella cheese, diced
Directions:
Directions:
In a 5-quart Dutch oven over high heat, cook ground beef and onion until pan juices evaporate and beef is browned. Add tomatoes, their liquid, and the next 8 ingredients. Heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring mixture occasionally. Discard bay leaf. Tilt pan and spoon off any fat witch accumulates on top of sauce. Cook lasagna noodles as label directs; drain well in colander. In 13x9 in baking dish, arrange half of drained lasagna noodles, overlapping to fit. Preheat oven to 375. In a small bowl with spoon, combine eggs and ricotta cheese and spoon one-half of this mixture over lasagna noodles in baking dish. Sprinkle with one-half mozzarella; top with one-half sauce. Repeat layers. Bake in oven 45 minutes. Remove from oven and let stand 10 minutes before serving.

 

 

 

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