"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Lasagna Recipe

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This recipe for Baked Lasagna, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Lindsley
Added: Sunday, August 13, 2006


1 package (1 lb) Lasagna Noodles
3 Eggs, beaten
2 containers (15 oz each) Ricotta Cheese
2 tbps Italian Seasoning or Oregano
1 1/2 tsp Salt
1/2 tsp Garlic Powder
1/8 tsp Black Pepper
3 jars (15 1/2 oz each) or 5 cups Homemade Sauce
1 lb Mozzarella Cheese, thinly sliced
1 lb Ground Beef, cooked
1 lb Italian Sweet Sausage, cooked and sliced
3/4 cups Finely Grated Parmesan Cheese

Preheat oven to 400
Cook lasagna noodles according to package directions and then drain.
In a medium bowl, mix eggs, ricotta cheese, italian seasoning, salt, garlic powder and pepper.
Spread 1/2 cup of spaghetti sauce in bottom of 14 x 12 x 2 inch roasting pan.
Top with 1/3 of the noodles, 1/2 each of the mozzarella cheese, ricotta cheese mixture, beef and sausage.
Top with 1/2 cups of spaghetti suace and 1/4 cups of the parmesan cheese.
Repeat layers once.
Top with remaining noodles, sauce and parmesan cheese.
Cover tightly with aluminimum foil.
Bake at 400 for 1 hour.
Remove foil and continue baking for another 15 to 20 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
@ 1 hour
Personal Notes:
Personal Notes:
I prefer to make more than one of these and I have grown to make about 4 or 5 layers instead of just two. This is also quite good when reheated. Since you are making one, you may as well just make two and freeze one.




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