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Lasagna (original) Recipe

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

Richard Ising
Added: Friday, September 22, 2006


2lbs Ground round
2 15 oz cans of tomato sauce
A medium onion chopped fine
(All tsp measurements in this recipe are heaping unless noted)
2 tsp salt
1/2 tsp pepper
4 tsp basil
2 tsp oregano
1/4 tsp garlic
15 oz ricotta cheese
1 Egg
1 tsp oregano
1 tsp basil
1 Package of oven ready lasagna noodles
1 8 oz package of grated mozzarella cheese
1 8 oz package of grated parmesan cheese
1 8 oz package of sliced mozzarella cheese

Lightly brown meat in dutch oven with onion, salt, pepper, basil, oregano and garlic.
When there is no pink left add tomato sauce and 15 oz of water. (use water to rinse cans)
Cover sauce & simmer for 1 hour.
Blend ricotta cheese, slightly beaten egg, 1 tsp oregano & 1 tsp of basil.
Spray a 9" X 13" x 2" casserole dish.
Spread 3/4 cup of sauce in bottom of dish.
Lay 3 noodles in dish not touching each other or sides.
Cover each noodle with ricotta cheese mixture. (This mixture must cover 9 noodles)
Spread a handful of grated mozzarella cheese & a handful of grated parmesan cheese over noodles.
Spread 3/4 cup of sauce.
Add 3 more noodles as before.
Add the 3 cheeses as before.
Spread 3/4 cup of sauce.
Add the last 3 noodles as before.
Add the 3 cheeses as before.
Add 3/4 cup of sauce on top.
(There will be extra sauce not used at this time)
Cover with aluminum foil and bake at 375 for 1/2 hour.
Remove when sauce is boiling.
Cover with a layer of sliced mozzarella cheese.
Bake 5 minutes without cover. Remove when cheese is bubbly.
When serving have extra sauce available for those who like their lasagna juicy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is Peg's recipe that she has perfected over the last 35 years.




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