lasagne

Name: Lasagne
Prep time: 1 h
Cook time: 1 h
Yield: 12
Cuisine: Italian
Ingredients: 1 pound(s) ground beef or italian sausage; 3/4 cup(s) onion, diced; 3 clove(s) garlic, minced; 1 quart(s) tomatoes, diced; 1/4 teaspoon(s) pepper; 1 teaspoon(s) oregano, dried; 3 tablespoon(s) parsley flakes; 1 teaspoon(s) salt; 8 ounce(s) can tomato sauce; 1 package(s) lasagna noodles; 16 ounce(s) ricotta cheese; 2 - eggs; 1 1/2 pound(s) mozzarella cheese; - parmesan cheese; 2 - summer squash, diced

1 Pinch 1 Photo

Belinda "B"

Prairie Grove, AR

Updated on Aug 17, 2016

This is the best Lasagne recipe I have ever found. I know this takes planning, but it is well worth it.

Rate

prep time 1 Hr

cook time 1 Hr

method Bake

yield 12-16 serving(s)

Ingredients

1 pound ground beef or italian sausage
3/4 cup onion, diced
3 cloves garlic, minced
1 quart tomatoes, diced
1/4 teaspoon pepper
1 teaspoon oregano, dried
3 tablespoons parsley flakes
1 teaspoon salt
8 ounces can tomato sauce
1 package lasagna noodles
16 ounces ricotta cheese
2 - eggs
1 1/2 pounds mozzarella cheese
- parmesan cheese
2 - summer squash, diced

How To Make lasagne

Step 1

Make the sauce a day ahead of time (this is the secret to this wonderful lasagne) In a 2 qt pan, brown the meat and drain off fat. Add onion, garlic, tomatoes, pepper, oregano, parsley, salt and tomato sauce. Stir all together, cover, bring to boil, reduce to simmer and cook for about 1/2 hour. Cool and refrigerate over night.

Step 2

Cook noodles according to directions on package. Wash and dice vegetables (divide lengthwise, then cut into pieces). Using a 9 x 13' pan or lasagne pan(which is wider) Spray the pan with pan spray. Put a couple of teaspoons of sauce on the bottom of the pan, spread out. Mix the ricotta cheese with the eggs in a bowl.
Step 3

To begin layering: layer of pasta (I usually just use a tongs to get the pasta out of the water and then just put it in the pan as I need it), 2 spoons of sauce (using a larger spoon for all of this), spread out on pasta, about 2 spoons of riccota mixture, spread out on pasta, a few dices of vegetables, sprinkle with mozzerella and parmesan cheese. Continue to layer until you have 3-4 layers(whichever will fit in your pan) Bake at 350 for 45 minutes -1 hour until all cheese is melted and it is lightly browned on the edges.
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