Yields:
8 Servings
Prep Time: 35 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 35 Mins
In the book, there were 2 different lasagnas that were nearly identical from someone my mom worked with and a cousin-in-law. I took their ideas and doinked around to make one all my own with more flavor and a little kick.
Ingredients
Adjust Servings
- Sauce
- Cheese
Instructions
-
Sauce
- Brown meats with onion and garlic until meat is well browned and onions and garlic are well softened. Drain fat.
- Add whole tomatoes including liquid, use a spatula to break tomatoes up.
- Add tomato sauce and spices listed under the sauce section of ingredients.
- Bring to a boil, reduce to a simmer, cover. Simmer for one hour, stirring occasionally. Cheese
- Mix together ricotta, parmesan, parsley, salt, and oregano listed under the cheese section of ingredients. Putting it all together.
- Grease a 13x9x2 casserole dish.
- Cook lasagna noodles according to package instructions.
- Place a small amount of sauce on the bottom of the casserole to make a thin layer.
- Place a layer of lasagna noodles, trying not to overlap.
- Place a layer of the sauce to cover.
- Spread a thin layer of ricotta mixture and sprinkle with mozzarella.
- Repeat layers until the casserole dish is full. Finish with leftover sauce, and sprinkle half cup of parmesan on top
- Cover with foil, bake 45 minutes
- Remove foil, bake 15 minutes longer. Once removed from the oven, allow to sit 10 to 15 minutes before serving.