"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lasagna Casserole or Homemade Spaghetti Sauce Recipe

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This recipe for Lasagna Casserole or Homemade Spaghetti Sauce, by , is from Mrs. Hasten's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 16, 2008


2 lbs ground beef or Italian sausage (or combination)
1 med. Onion, chopped
1 green pepper, chopped
1 clove minced garlic
2 - 6oz cans tomato paste
1 lb can of diced tomatoes
2T sugar
2 cups water
1t salt
1T Italian seasonings
-If available add 1- 3 sprig of fresh rosemary and several fresh chopped basil leaves.

8 oz lasagna noodles
2 eggs
lb ricotta cheese
lb mozzarella cheese
Grated Parmesan cheese

(Good for Lasagna or Spaghetti sauce)
Brown meat and drain. Add onion, green pepper, and garlic to meat and cook until vegetables are tender. Add tomato paste, water, salt, diced tomatoes, and Italian seasoning. If available add fresh rosemary and basil. Simmer 1 hour.

Cook lasagna noodles as directed on box. Spray 13 x 9 pan with PAM cooking spray. Mix ricotta and eggs together. Make 3 layers of noodles, meat, ricotta mixture (I drop by tablespoons), and mozzarella cheese. Sprinkle top with Parmesan cheese. Bake at 375 degrees for 20-30 minutes.

Personal Notes:
Personal Notes:
Can be prepared ahead of time and refrigerated, just increase cooking time. It can also be frozen until ready to use and thawed prior to cooking.




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