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Lasagna Recipe

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This recipe for Lasagna, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , 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!

Sharon Goodwin


1 lb. bulk pork sausage or ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
2 tsp. basil, crushed
1 tsp. salt
8 oz. lasagna noodles
1 tbsp. cooking oil
2 eggs
2-1/2 cups ricotta or cream style cottage cheese
3/4 cup grated Parmesan or Romano cheese
2 tbsp. dried parsley flakes
1 lb. mozzarella cheese, thinly sliced

Cook meat, onion and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover and simmer 15 minutes. Stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain, rinse noodles. Beat eggs, add ricotta, 1/2 cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer 1/2 of the noodles in a 13x9x2 inch baking dish. Spread with 1/2 of ricotta filling . Add 1/2 of mozzarella cheese and 1/2 of the meat sauce. Repeat layers. Sprinkle remaining Parmesan on top. Bake in 375 degree oven for 30 to 35 minutes or till heated through. (Or, assemble early and refrigerate, bake 45 minutes or till hot). Let stand 10 minutes. Makes 10 servings.




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