"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

Classic Lasagna Recipe

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

Added: Friday, November 17, 2006


1 lb lean ground beef, cooked and drained
2 15 oz containers ricotta cheese
2 eggs, slightly beaten
8 oz. mozzarella cheese, shredded and divided
1 cup Parmesan cheese, grated and divided
1/2 pkg lasagna noodles, cooked and drained

3/4 tsp salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
1/4 cup fresh parsley, chopped
1 med onion, chopped
2 garlic cloves, minced
1 28 oz can crushed tomatoes
3/4 cup water
1 tsp sugar

Preheat oven 350. Add ground beef to large skillet and combine with sauce ingredients (or 4 cups of jarred spaghetti sauce). Bring to a boil. Reduce heat and simmer covered.

In a medium bowl combine ricotta, eggs, 1 1/2 c. mozzarella and 3/4 c. Parmesan cheese.

In 9"x13" baking pan spread 1 cup meat sauce. Place 1/3 of the lasagna noodles over the sauce. Spread 1/2 of the cheese mixture over the noodles and top with 1/3 of the meat sauce. Repeat layering. Top with remaining noodles and meat sauce. Cover with foil. Bake 40 minutes. Uncover, sprinkle with reserved mozzarella and Parmesan cheese. Bake 10 more minutes or until cheese is melted. Let stand 15 minutes before serving.




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