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Lasagna Recipe

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This recipe for Lasagna, by , is from The Elm Valley Community 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!

Helen Rempel


Lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, chopped
2 tbsp. fresh basil, chopped
2 tbsp. fresh oregano, chopped
3 bay leaves
2 lbs. ground beef
6 oz. tomato paste
30 oz. ricotta cheese
¼ cup finely chopped parsley
2 tbsp. fresh oregano, chopped
Salt and pepper
2 eggs, lightly beaten
½ cup grated parmesan cheese
4 cups favorite tomato sauce
1 lb. mozzarella, shredded
Grated mozzarella and parmesan for topping

Cook the noodles as directed. Drain the noodles and coat the noodles with olive oil to prevent sticking.

Coat a large skillet with olive oil. Sauté over medium heat the onion, garlic, and herbs.
Cook 5 minutes. Brown beef. Drain fat and stir in tomato paste. Set aside.

Combine ricotta, parsley and oregano. Stir in beaten eggs. Add parmesan, and season with salt and pepper.

To assemble: Coat the bottom of 9 by 13-inch pan with ladle of tomato sauce. Place a layer of noodles over the sauce. Spread half of meat mixture over the pasta. Dollop half of ricotta mixture of meat. Sprinkle half of mozzarella over the ricotta. Top with some tomato sauce. Repeat with next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and parmesan. Bake in preheated 350 oven for 1 hour. Remove from oven and let rest for 30 minutes.




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