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Lasagna Recipe

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This recipe for Lasagna, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Tuesday, March 10, 2009


1 lb Ground round
1 lb sweet Italian sausage
2 15 oz cans of tomato sauce
15 oz water
A medium onion chopped fine
(All tsp measurements in this recipe are heaping unless noted)
2 tsp salt
1/2 tsp pepper
4 tsp basil
2 tsp oregano
1/4 tsp garlic
15 oz ricotta cheese
1 8 oz package of grated parmesan cheese
1 8 oz package of grated mozzarella cheese
1 8 oz package of sliced mozzarella cheese
1 Slightly beaten egg
1 tsp oregano
1 tsp basil
1 Package of no-boil lasagna noodles (Barilla brand)

Brown ground round in Dutch oven then remove and drain.
Repeat process for Italian sausage and break or chop browned meats into very small pieces.
Saute onion and garlic until they are translucent.
Return meat to Dutch oven and add tomato sauce and water.
Season with salt, pepper, basil and oregano.
Cover sauce & simmer for at least 1 hour.
Blend ricotta cheese,grated mozzarella cheese, grated parmesan cheese, egg, 1 tsp oregano & 1 tsp of basil.
Spray a 9" X 13" x 3" casserole dish.
Spread 3/4 cup of sauce in bottom of dish.
Layer 3 uncooked no-boil noodles, slightly overlapping and not touching the sides (The noodles will expand when cooking)
Cover each noodle with cheese mixture. (This mixture must cover 9 noodles)
Spread 3/4 cup of sauce. (Cheese mixture and sauce should be spread to the sides of the dish)
Add 2nd layer of noodles, the cheese mixture and the sauce.
Add 3rd layer of noodles, the cheese mixture and the sauce.
(There will be extra sauce not used at this time)
Cover with aluminum foil and bake at 375 for 1/2 hour.
Remove when sauce is boiling.
Cover with a layer of sliced mozzarella cheese.
Bake 5 minutes without cover. Remove when cheese is bubbly.
When serving have extra sauce available for those who like their lasagna juicy.

Personal Notes:
Personal Notes:
This is Peg's latest version of a recipe that she has been perfecting over the last 40 years.




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