Meat Lasagna
This is my traditional Lasagna recipe
Ingredients
- 1 1/2 lbs lean ground beef
- 1/2 lb Italian sausage
- 1 large onion chopped
- 3 garlic cloves minced
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 14 1/2 ounce cans whole tomatoes, undrained and chopped
- 2 6 ounce cans tomato paste
- 24 ounces ricotta cheese
- 2 eggs beaten
- 1/2 tsp pepper
- 2 tablespoons parsley
- 1/2 cup grated parmesan cheese
- 1 lb mozzarella cheese divided
- 12 -15 lasagna noodles
Instructions
- Brown ground beef, Italian sausage, onion and garlic. Drain off fat.
- Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed.
- Cover and simmer 1 hour (or longer,but watch for getting too dry).
- Cook lasagna noodles according to package directions; drain and set aside.
- Spray a 13 x 9"" baking pan with cooking spray. Apply a thin layer of sauce to the bottom.
- Combine ricotta cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
- Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
- Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
- Let sit for 15-20 minutes before cutting and serving.