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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.

Contributor:  
Contributor:  
William Judge

Category:
Category:

Ingredients:  
Ingredients:  
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.

Directions:
Directions:
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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