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Franco Harris's Baked Lasagna Recipe

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This recipe for Franco Harris's Baked Lasagna is from Barbara Clarke's Recipes, 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!



3 large cloves garlic
1 lb. ground round steak
1 (1lb. 13 oz.) can tomato puree
1 large onion
1 (6 oz.) can tomato paste plus 1 can water
tsp. oregano
tsp. basil
c. red wine
2 tsp. salt
c. fresh Romano cheese
1 (1 lb.) box lasagna noodles (uncooked used in recipe)
1 lb. ricotta cheese
8 oz. mozzarella cheese

Preheat over to 350. Lightly grease a 9X13 inch pan.
Chop garlic very fine and brown in a large skillet, along with meat that has been crumbled into tiny pieces. Drain excess grease.
Combine puree and onion in blender until smooth. Add to meat, along with other ingredients except noodles and cheeses. Cover and simmer 10 minutes.
To build the lasagna: Cover bottom of pan with 1/3 of the meat mixture. Grate Romano evenly over this. Lay 5 uncooked noodles lengthwise and 1 crosswise at top to fill pan. Spread 1/2 of the ricotta evenly over noodles. Grate 4 ounces of mozzarella over top. Repeat, ending with meat sauce and Romano.
Cover tightly with foil. Bake 1 hour. Remove foil and let stand about 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Serves 6-8




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