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Casseroles - Mom's Lasagna Recipe

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This recipe for Casseroles - Mom's Lasagna is from Star T Farm 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:  
2 tablespoons olive oil
1/2 cup chopped onion
1 pound ground chuck
1 clove garlic (sliced)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
4 tablespoons parsley flakes
1 large canned tomatoes
2 8 ounce cans tomato sauce
1/2 cup Parmesan cheese
1/4 pound (6) lasagna noodles
1 pound mozzarella cheese
1 pound ricotta cheese
Directions:
Directions:
1. Day before or early in day: In hot oil in skillet, saute onion. Add chuck; cook until red color disappears.
2. Mash garlic with salt; add to meat, with the pepper, oregano, parsley, tomatoes, tomato sauce, I T. parmesan. Simmer, covered about 45 minutes. Refrigerate unless you are going to fix it now.
3. Before serving: Heat oven to 350. Cook lasagna as label directs, drain; cover with cold water.
4. In baking dish, arrange a layer of the meat sauce; then single layer of drained lasagna, placed lengthwise (leave rest in water). layer of Mozzarella; layer of ricotta cheese, I T. parmesan Repeat, ending with rest of sauce and Parmesan. Bake 45 min. If you let it set about 10 or 15 minutes with the heat off it will firm up a little. Also if it seems too juicy when cooking, just dip some of the liquid off. I think it depends on the tomatoes-sometimes it is too juicy and sometimes not. This can also be made completely beforehand, put together, and either refrigerate or if kept longer than one half day I would freeze it. Either thaw before cooking, or allow at least 30 minutes longer cooking time.
5. This should make one of those long casseroles like I fix. Should be enough for 4, unless they eat a lot.

 

 

 

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