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Mom's Lasagna Recipe

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

William Judge


24 cooked lasagna noodles (12 for each pan)
3 pounds ground beef
3 large cans tomato puree
1 small can tomato paste
1/2 cup fresh parsley
1/2 cup basil
2-3 cloves fresh garlic
1 onion diced
1 large container ricotta cheese
3 cups shredded mozzarella cheese
1 egg
1 box frozen chopped spinach
salt and pepper

This makes enough for two 9x13 pans.

Cook lasagna noodles as package directs; set aside.

Brown ground beef, garlic,and onion in large pan.Add tomato puree, tomato past 1 cup water, parsely and basil.Bring to a boil; add brown sugar ( 2-3 T.) Let simmer over low heat until ready to assemble lasagna.

In large bowl, mix ricotta cheese, 1 cup mozzerella, 1 egg and the spinach which has been cooked, well drained and cooled.

Pour and spread1 cup of sauce in bottom of 9x13 pan. Place 3 lasagna noodles on bottom of pan. Spoon some cheese maixture on the length o each noodle, cover with sauce, add some grated mozzerella. Repeat this 2 more times. Place three noodles on the top and cover with sauce only.

Bake in 350 oven for 1 hour.

Number Of Servings:
Number Of Servings:
8 large
Personal Notes:
Personal Notes:
There is enough sauce for 2 9x13 pans of lasgna. That is the reason for cooking 24 noodles (12 for each pan).
I often saute red onion, mushrooms, zucchini, peppers or other vegetables and add these to each layer. I then use Rizzo's jarred spaghetti sauce and make this vegetable lasagna.




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