Lasagna -

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3/4 lb Ground beef, ground pork, bulk pork sausage, OR bulk Italian sausage
1 c Chopped onion
2 Cloves garlic; minced
7 1/2 oz Can tomatoes; cut-up
8 oz Can tomato sauce
6 oz Can tomato paste
2 ts Dried basil; crushed
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed (opt)
1/2 ts Salt
1/2 ts Pepper
5 oz Lasagna noodles (6 noodles)
1 Egg; beaten
2 c Ricotta or cream-style cottage cheese, drained
1/2 c Grated Parmesan or Romano
1 tb Dried parsley flakes
8 oz Package sliced mozzarella cheese

For meat sauce, in a large saucepan cook meat, onion, and garlic till meat is tender. Drain fat. Stir in undrained tomatoes; tomato sauce; tomato paste; basil; oregano; fennel, if desired; salt; and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes; stir occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain.

For filling, combine egg, ricotta or cottage cheese, 1/4 cup of the Parmesan or Romano cheese, and the parsley flakes.

Layer half of the cooked noodles in a 12x7 1/2x2-inch baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining Parmesan cheese atop.

Bake in a 375F oven for 30 to 35 minutes or till heated through. Let stand 10 minutes.

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