My Lasagna

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

0/21 Ingredients
Adjust Servings
  • Sauce
  • Cheese

Instructions

0/14 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.

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