"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasagna Recipe

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This recipe for Lasagna , by , is from The Mills Family Cookbook - The Next Generation, 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!

Heather (Crabbe) Delacruz


6-9 lasagna noodles
1 lb ground beef
1 small onion chopped
1 Prego traditional sauce
1 Ragu mama's garden sauce
15 oz ricotta
16 oz mozzarella cheese
8 oz grated parmesan cheese
1-2 tbsp basil
1-3 tbsp sugar
1-2 tbsp parsley
1-2 tbsp Italian seasoning

Cook noodles if you are not using the kind you don't have to cook. Brown beef and onion, add jars of sauce. Pour in basil, parsley, Italian seasoning and sugar. (The sugar may be omitted, but this is something i like to add, makes the dish a little sweeter--very good). Simmer sauce and meat for about 10-15 minutes. Mix ricotta and parmesan and about 1/3 of the mozzarella in a separate bowl. Take casserole pan and layer a small amount of meat sauce and then lay 3 noodles across this.Then put some of the ricotta/parmesan/mozzarella mix on top of noodles pour more meat sauce over this and then put another layer of noodles over this. Continue until all ingredients are used up. I put generous helpings of the meat sauce and ricotta/parmesan/mozzarella mix on each layer; I usually only do 2 layers. When done layering sprinkle the rest of the mozzarella over the top. Cover with foil and bake 30 minutes at 350. Uncover and bake 10 more minutes, let sit for 10 minutes to cool and then serve.




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