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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A from scratch recipe that freezes well. I learned how to make it in graduate school; we were all broke, so my friends pitched in with ingredients. It has never failed to please family and guests. Ingredients:
1 lb lean ground meat |
1 garlic clove, minced |
1 tablespoon dried basil |
1 1/2 teaspoons salt |
1 (1 lb) can tomato |
2 (6 ounce) cans tomato paste |
10 ounces lasagna noodles |
3 cups ricotta cheese |
1 cup grated parmesan cheese |
2 tablespoons parsley flakes |
2 beaten eggs |
2 teaspoons salt |
1/2 teaspoon pepper |
1 lb mozzarella cheese, grated |
1 tablespoon olive oil |
Directions:
1. Brown meat.
2. Add next 5 ingredients. Simmer uncovered 30 minutes.
3. Cook noodles according to package directions.
4. Drain and spread noodles out to cool on wax paper.
5. Combine remaining ingredients, except Mozzarella and oil.
6. Spread olive oil on bottom of 13 x 9 baking pan.
7. Place half noodles in bottom, overlapping slightly.
8. Spread 1/2 Ricotta on noodles, using fingers.
9. Sprinkle scant half of Mozzarella over all.
10. Spread 1/2 meat sauce over all.
11. Repeat layers, saving a little Mozzarella for the top.
12. Bake 30 minutes at 375°F.
13. Let stand 10 minutes, then cut.
14. May assemble early, refrigerate; then allow 15 minutes longer in oven.
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