"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 A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Gray, Jacin & Megan
Added: Sunday, January 25, 2009


1 lb. ground beef
1 large onion
2 cloves garlic, minced
2 (15 oz.) cans tomato sauce
1 tsp. dried basil
1 large can sliced mushrooms

1 (15 oz.) Ricotta cheese
1 egg
1/2 tsp. salt
1/4 tsp. pepper
8 oz. lasagna noodles
4 c. shredded Mozzarella cheese (divided)
1 c. grated Parmesan cheese (divided)

Sauce: in large skillet over medium-high heat, saute meat, onion, and garlic 3 to 4 minutes or until lightly browned.
Stir in 2 cans tomato sauce, basil and mushrooms. Bring to a boil, reduce heat and simmer 5 minutes.
In small bowl, combine Ricotta, egg, salt and pepper. Spoon 1 1/2 cups sauce into 9x13x2 inch baking dish; top with half uncooked noodles, all the Ricotta mixture, half the Mozzarella, half the Parmesan cheese, 1 1/2 cups sauce and remaining noodles.
Top with remaining sauce and cheeses.
Cover tightly and bake in 350 oven for 45 minutes. Remove cover; bake 15 mins. longer. Let stand 15 mins.before serving.

Personal Notes:
Personal Notes:
This lasagna is great and actually saves time because you do not have to boil the noodles.




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