Carol's Lasagna
A hearty lasagna with lots of meat and cheese
Yield
8 servingsPrep
30 minCook
45 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
lasagna noodles
use enough noodles to cover your baking dish 6 layers deep |
|
| 1 | teaspoon |
salt
for each quart of boiling water |
|
| 1 | pound |
mozzarella cheese
grated |
|
| Sauce | |||
| 1 | pound |
ground beef, lean
|
|
| 1 | medium |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | pound |
tomatoes
stewed |
|
| 1 | pound |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| ¼ | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
parsley leaves
|
|
| Cheese mix | |||
| 2 | large |
eggs
beaten |
|
| 16 | ounces |
ricotta cheese
|
|
| 8 | ounces |
cottage cheese
smallcurd |
|
| ½ | cup |
romano cheese
grated |
*
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
lasagna noodles
use enough noodles to cover your baking dish 6 layers deep |
|
| 5 | ml |
salt
for each quart of boiling water |
|
| 453.6 | g |
mozzarella cheese
grated |
|
| Sauce | |||
| 453.6 | g |
ground beef, lean
|
|
| 1 | medium |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 453.6 | g |
tomatoes
stewed |
|
| 453.6 | g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 1.3 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
parsley leaves
|
|
| Cheese mix | |||
| 2 | large |
eggs
beaten |
|
| 462.4 | ml/g |
ricotta cheese
|
|
| 231.2 | ml/g |
cottage cheese
smallcurd |
|
| 118 | ml |
romano cheese
grated |
*
|
| 15 | ml |
parsley flakes
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Brown meat and drain off fat.
Heat, but don't brown, onions; stir in remaining sauce ingredients.
Simmer for about 30 minutes.
Fill a very large pot with water.
Add about 1 teaspoon of salt for each quart of water in the pot.
Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep.
Pre-heat oven to 350℉ (180℃).
Grease the inside of the baking pan with a light vegetable oil.
Now make three filling layers.
For each, put down ⅓ of the noodles, in two layers.
Then spread ⅓ of the ricotta mixture on the noodles.
Then sprinkle with ⅓ of the mozzarella cheese.
Finally, top with ⅓ of the sauce.
Bake uncovered for 40 to 45 minutes or until bubbly hot.
Let sit for 5 to 10 minutes before serving.
Yield: Serves 8-12.
