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Diane's Lasagna Recipe

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This recipe for Diane's Lasagna, by , is from Underwood Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Michelucci
Added: Saturday, October 25, 2008


Italian Sauce
2 lb can italian tomato sauce
6 oz can italian tomato paste
1 lb. 12 oz. can tomato puree
1 can or 2 cups of water
2 Tbsp italian seasoning
2 Tbsp oregano
2 Tbsp salt
1 tsp pepper

Italiam Meatballs
2 1/2 lbs. ground round
1 or 2 italian sausages
1 lg white onion (minced)
2 cloves garlic (minced)
1/4 to 1/3 cup romano cheese
2 slices french or italian bread crumbled
3/4 c wine or beef broth
2 0r 3 large eggs
1 tsp salt
1/4 tsp black pepper
2 tsp dried parsley
1 tsp oregano

1 bx lasagna noodles
1 lb ricotta cheese
8 oz mozzarella cheese
1/2 container of Parmesan Cheese
Italian sauce and meatballs or chopped meat mixture

Simmer italian sauce for hours ( as long as possible) flavors really blend when when allowed to sit overnight
Mix all ingrediants thouroughly. Cook in skillet with olive oil. Meatball can be cooked in meatball form and then sliced or chopped as it is cooking.
Add italian meatballs to sauce
Let sauce simmer with meatballs for hours
Cook lasagna noodles
Mix cheeses together in a bowl
1. Sauce
2. Noodles
3. Ricotta cheese mixture
4. Sauce
5. Parmesan cheese

Bake at 350 for 1 1/2 hours

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Personal Notes:
Personal Notes:
This is the recipe I have always made for family events. It is even better when heated up the next day.




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