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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 8 |
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This lasagna recipe doesn't have ricotta or cottage cheese. Its the recipe I always used after I was married. DH does like this recipe better so I pull it out every so often for him. It is a very good basic lasagna recipe. Its wonderful served with a green salad and garlic bread....yum. Ingredients:
1 lb ground chuck |
1/2 lb lasagna noodle |
1/4 cup olive oil |
2 garlic cloves, minced |
1 onion, chopped |
16 ounces tomato paste |
1 cup water |
2/3 cup grated parmesan cheese |
1 (15 ounce) can tomatoes |
1 teaspoon basil |
1 teaspoon oregano |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 lb mozzarella cheese, shredded |
Directions:
1. Brown meat lightly in olive oil with garlic and onion; add tomatoes, tomato paste,water, basil, oregano, salt and pepper.
2. Bring to boil and simmer, covered, 2 to 3 hours, adding more water, as needed, until desired thickness.
3. Cook noodles in salted, boiling water until tender .
4. Drain noodles.
5. In shallow baking dish, spoon 1/2 cup sauce on bottom of pan.
6. Put a layer of noodles and a layer of meat mixture and then a layer of both cheeses.
7. Repeat layers and top with parmesan cheese; bake in a 350 oven for 45 minutes.
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