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Aunt Ceel's Lasagna! Recipe

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Aunt Ceel's Lasagna! image
Daniel and Cecilia Duffy (1962)


This recipe for Aunt Ceel's Lasagna!, by , is from The DiSalvatore 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!

DeeDee Duffy


2 lbs. Italian sausage
1 clove garlic, minced
1 T. basil
1 1/2 tsp. salt
1, 1 lb. can (2 cups) tomatoes
2, 6 oz. cans (1 1/3 cups) tomato paste
10 oz. lasagna noodles
1 1/2 cups Ricotta cheese
1 1/2 cups Creamy cottage cheese
1/2 c. grated Parmesan cheese
2 T. parsely flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
1 lb. shredded Mozzarella cheese

Preheat the oven to 375F.
1.Brown sausage slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender; drain; rinse.
3. Combine remaining ingredients, except Mozzarella cheese.
Tip: before placing the noodles in a lasagna dish, my mom would use some of her sauce and spread a very thin layer over the bottom of the dish. That way the noodles on the bottom don't get hard.
4. Place half the noodles in a lasagna dish; spread with half the cheese mixture, half Mozzarella and half the meat mixture. Repeat layers.
5. Bake at 375F about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly. Makes 12 servings.
*Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven. Enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We always looked forward to the holidays because it meant having my mom's lasagna! We would make it for Thanksgiving and she would always double the recipe and freeze the extra pan of lasagna to have for the Christmas holiday season.

This recipe freezes well. After putting the lasagna together, let cool and cover with saran wrap then foil and freeze. Remove from freezer 24 hours before you need to cook it. Let stand at room temperature for 12 hours then refrigerate until next day. Remove saran wrap, return foil onto the dish and bake for 20 minutes then remove foil for the rest of cooking time. Cook 40 minutes total, or until done.




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