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Cassaroles & Main Dishes
Lasagna
Eileen Jurek
Serves 8-12
1
1
1
2
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1
pound Ground Beef
pound lean Pork Sausage
can (28 ounces) Stewed Tomatoes
teaspoons Garlic Powder
-1/2 teaspoons Oregano
teaspoon Basil
cups Ricotta Cheese
/2 cup grated Parmesan Cheese
2 ounces Lasagna Noodles, uncooked
/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3
/4 cup Water
12 ounces shredded Mozzarella Cheese
In Dutch oven or a large skillet, cook and stir meats until brown.
Drain off fat. Add tomatoes; break up with fork. Stir in tomato
paste, water, garlic oregano, and basil. Heat to boiling, stirring
occasionally. Reduce heat; simmer uncovered for 20 minutes or
until mixture is consistency of spaghetti sauce.
Heat oven to 350°. Stir together ricotta cheese and 1/2 cup
parmesan cheese. Set aside 1 cup of the meat sauce and 1/2
cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x
2
inches, put a layer of meat sauce on the bottom of the pan.
After that, alternate layers of 1/3 each noodles, remaining meat
sauce, remaining mozzarella cheese and the ricotta cheese
mixture.
Spread reserved meat sauce over top; sprinkle with a 1/2 cup
parmesan cheese. Sprinkle reserved mozzarella cheese across
lasagna.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
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