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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Recipe

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This recipe for Lasagna is from OUR FAMILY 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!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1-1½ pounds ground Italian pork or beef - mild (can get sausages if necessary)
5.5 ounce can of tomato paste
48 ounces of canned tomatoes, pureed or tomato sauce
1 small cooking onion
2-3 finely chopped cloves of garlic
¼ teaspoon of oregano
pinch of basil

Casserole:
1 box lasagna noodles
16 ounces ricotta cheese
1 egg
½ teaspoon salt
¾ pound shredded mozzarella cheese
¾ cup grated Parmesan cheese
Directions:
Directions:
Brown onions and meat. Drain. Salt and pepper meat while cooking. Add remainder of ingredients plus 1 cup of water. Simmer 3+ hours until reduced significantly.

Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. In mixing bowl combine ricotta cheese, egg, and salt. Preheat oven to 375ºF. Spread meat sauce in the bottom of 13" x 9" casserole dish. Arrange a layer of lasagna noodles on top. Spread ricotta mixture on noodles, sprinkle with mozzarella and sprinkle with parmesan. Repeat until ingredients are gone.

Bake for 25 minutes covered with foil, remove foil and bake an additional 25 minutes. Let cool for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 days!

 

 

 

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