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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, by , is from Loretta's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Murnane


1 lb ground beef
6 oz ground pork
3/4 cup onions
1 clove garlic minced
1 (16 oz) can of diced tomatoes
1 (15 oz) can tomato sauce
2 tbs parsley flakes
2 tbs sugar
1 tsp salt
1 tsp basil
3 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 tsp parsley flakes
1 1/2 tsp salt
1 tsp oregano
1 (8 oz) pkg lasagna noodle
(cooked & drained)
3/4 lb mozzarella cheese shredded
1/2 cup grated Parmesan cheese

Cook beef, pork, onions and garlic. Drain fat. Add tomato sauce, parsley, sugar, salt and basil. Heat to a boil, stirring occasionally. Reduce heat. Simmer uncovered for 2 hours or until mixture is consistency of spaghetti sauce. Heat oven to 350. Mix ricotta cheese, Parmesan, parsley, salt and oregano in separate mixing bowl. Save 1/2 cup of meat sauce for top layer. Layer noodles, cheese mixture, meat sauce and mozzarella. Bake 45 min. Let stand for 15 minutes before cutting.




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