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Baked Lasagna Recipe

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This recipe for Baked Lasagna, by , is from Joan Gamble's Heritage Cookbook, 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!

Package Directions


Meat Sauce:
2 lbs ground beef
2 T vegetable or olive oil
1/2 clove garlic, minced
1 large onion, chopped
1/2 tsp basil
4 (6 oz) cans tomato paste
8 (6 oz.) cans water
Salt and pepper to taste

Cheese Filling:
Beat together
2 lbs ricotta cheese
2 T finely chopped parsley
4 eggs
4 (12 oz) cartons small curd cottage cheese

2 lbs Mozzarella

In large skillet brown beef in oil, drain off excess fat. Add all other ingredients. Cover and simmer about 1 hour stirring occasionally.

Beat together (medium speed) Ricotta cheese, parsley and eggs or mix together in large bowl with spoon small curd cottage cheese and parsley. Have ready 2 lbs slices or grated mozzarella cheese.

To make lasagna:

Lightly grease two oblong (12x9x2") pans. Spread thin coating of meat sauce on bottom of each pan. Make three layers in each pan using 1/6 part: lasagna noodles (placed lengthwise), cheese filling, mozzarella slices and meat sauce. (Meat sauce will be on top.) Sprinkle each pan with 1/2 cup grated Parmesan cheese. Bake uncovered in preheated 350 oven for 45 minutes until bubbly hot. Let stand 10 minutes before cutting. If prepared ahead of time, can be covered and refrigerated several hours. Increase baking time about 15 minutes.

Number Of Servings:
Number Of Servings:
24 - 3" servings




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