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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Debi Casteele's 60's Lasagna Recipe

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This recipe for Debi Casteele's 60's Lasagna is from Zion Baptist Church WMU Recipe Book , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian Sausage
1 lb Ground Beef
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
2 1-lb can tomatoes
2 6 oz. cans tomato paste
10 ounces lasagna noodles
2 eggs
3 cups fresh Ricotta or cream-style cottage cheese (may use 1 1/2 cup of each)
1/2 cup grated Parmesan or Romano Cheese (I use Parmesan)
2 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb mozzarella cheese, sliced very thin (I use shredded)
Directions:
Directions:
Preheat oven to 375º
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 in. baking dish; spread wth half the Riccota / Cottage Cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat.
Bake 375º about 30 minutes (or assemble early and refrigerate overnight; bake 45 minutes)
Let stand 10 minutes before serving. Serves 8-10.

 

 

 

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