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Lasagna Recipe

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This recipe for Lasagna, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Hilgendorf
Added: Thursday, October 12, 2006


1 lb. ground beef
1 small onion
28 oz. can tomatoes
12 oz. can tomato paste
1 T.. sugar
1 tsp. salt
t. oregano leaves
t. thyme leaves
t. crushed red pepper
t. garlic salt
1 bay leaf
16 oz. box of ready cooked lasagna noodles (about 14)
2 eggs
15 oz. container ricotta cheese
16 oz. package mozzarella cheese, diced

Over high heat cook ground beef and onion until pan juices evaporate and beef is browned. Add tomatoes and their liquid then next 8 ingredients.

Heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low. Cover and simmer 30 minutes, stirring mixture occasionally. Discard bay leaf. Tilt pan and spoon off any fat that accumulated on top of the sauce.

In a 9x13 baking dish, put a little of the sauce in the bottom, arrange half of noodles overlapping to fit. Preheat oven to 375.

In a small bowl, combine eggs and ricotta cheese and spoon of this mixture over lasagna noodles in baking dish. Sprinkle with of mozzarella, top with sauce. Repeat layers. Finish top with a layer of noodles, sauce and mozzarella.

Bake in oven 45 minutes. Remove from oven and let stand 10 minutes before serving. Cover for 1st 30 minutes with tin foil and the last 15 uncovered.

Personal Notes:
Personal Notes:
I usually double the sauce recipe so there is some left over to pour over individual pieces. With the leftover sauce, I put that in the freezer and pull it out when I need a quick meal. Just heat and serve over pasta.




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