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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lasagna Recipe

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This recipe for Lasagna, by , is from Cuisine de Famille Encore!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Murphy


1 small can tomato paste
28 oz can Tomatoes
1 onion, chopped
1 clove garlic, minced
1/2 to 1 lb ground meat (beef, turkey, sausage or a combination)
Italian seasoning to taste
Salt and pepper to taste
1/2 c decent red wine, if desired

Cheese mixture:
3/4 carton of cottage cheese or ricotta
1/4 c chopped parsley or basil
1 egg, beaten
1/2 c grated Parmesan cheese

16 oz grated mozzarella cheese or 16 slices of mozzarella single
Lasagna noodles (See note below)*

Combine sauce ingredients and simmer for at least half an hour.
Combine cheese mixture ingredients in a bowl and set aside.

Place a thin layer of the sauce in a 13" x 9" pan.
Then layer: Lasagna noodles - enough to cover bottom of pan. Add half of the cheese mixture over the layer of noodles, half of the mozzarella cheese, and half of the tomato sauce.
Repeat layers, ending with tomato sauce.
Sprinkle grated Parmesan cheese over the top.
Cover with foil and bake at 350 for about 45 minutes.

*Note: I've been using Barilla oven-ready lasagna noodles the past few years, instead of the ones that require pre-cooking. They save a step in the preparation and I think they have better flavor and texture than the boiled noodles.




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