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Lasagna Recipe

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This recipe for Lasagna, by , is from The Kropf-Higgins 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!

Contributor:  
Contributor:  
Judy Elaine Kropf

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 lb. Italian sausage or use 1/2 lb.sausage and 1/2 lb.ground beef
1 clove garlic, minced
1 T. whole basil
1 tsp. salt
1 1-lb. can tomatoes
2 6-oz. cans tomato paste
Filling:
2 eggs
3 C. fresh Ricotta or cream-style cottage cheese
C. grated Parmesan or Romano cheese
2 T. parsley flakes
1 tsp. salt
tsp. pepper

10 oz. lasagne noodles
1 lb. mozzarella cheese, sliced very thin (grated)


Directions:
Directions:
Preheat oven to 375. Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water till tender; drain; rinse. Beat eggs; add remaining ingredients, except mozzarella.
Layer half the noodles in 13x9x2 inch baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 about 30 minutes (or assemble early and refrigerate up to 48 hours or freeze; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.

Personal Notes:
Personal Notes:
If frozen; thaw prior to cooking 45 min

 

 

 

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