LASAGNA (SALLYE)

1
sallye bates

By
@grandedame

I've been making this recipe for 40 years and haven't really changed it, except I now take the lazy way out and buy already grated cheese and pre-made spaghetti sauce (shame on me).

It is still requested often by my family, and is still eaten heartily.

Rating:

★★★★★ 2 votes

Comments:
Serves:
yields 6-10 servings
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • MEAT SAUCE INGREDIENTS

  • 2 lb
    lean ground beef
  • 2 Tbsp
    dried minced onions
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    ground oregano
  • 1 Tbsp
    dried oregano leaves (or 1/2 c fresh chopped)
  • 1 Tbsp
    dried basil leaves (or 1/2 c fresh chopped)
  • 1 Tbsp
    each of salt and pepper
  • 1 can(s)
    hunts traditional sauce (24 oz)***
  • 1 can(s)
    hunts tomato sauce (8 oz)***
  • 1 can(s)
    hunts petite diced tomatoes***
  • 2 can(s)
    water (use tomato sauce can)
  • LASAGNA INGREDIENTS:

  • 1 pkg
    precooked lasagna noodles (8-12 oz)
  • 16 oz
    ricotta cheese
  • 2 large
    eggs
  • 8 oz
    grated mozzarela cheese
  • 8 oz
    grated italian blend cheese
  • 8 oz
    grated parmesan cheese

How to Make LASAGNA (SALLYE)

Step-by-Step

  1. ***Do not substitute another brand for the Hunts traditional sauce or you will be disappointed. Also, I strongly suggest you use Hunts tomato sauce and tomatoes.
  2. PREPARING MEAT SAUCE:

    Crumble ground beef into large heavy skillet set on medium high heat.
    Add salt & pepper, garlic powder, and onions to meat.
    When meat is brown, drain, then add oregano and basil and stir into meat
    Next add Pasta sauce, tomato sauce and water and stir to blend
    Turn heat to simmer and cook for approximately 20 minutes, stirring often. Add additional water if needed 1 cup at a time.

    Preheat oven to 350º while sauce is cooking.
  3. NOTE: CRISS-CROSS EACH LAYER OF NOODLES SO IT WON'T FALL APART WHEN SERVING.

    If you use a foil disposable pan for this,be sure and double it (use two) or it will buckle when you try to move it around.
  4. TO ASSEMBLE LASAGNA:
    Beat the eggs into the ricotta cheese and set aside.
    Remove sauce from heat and allow to cool for about 10 minutes.
    In a large baking dish at least 9" x 13" begin layering as follows:
    First, spread a thin layer of sauce on bottom of dish.
    Second, place a layer of lasagna noodles over the sauce.
    Third, make 6 separate mounds of a heaping tablespoons of ricotta cheese over noodles spaced equally.
    Sprinkle mozzarella and italian blend cheese to thinly cover ricotta and noodles.
    Fourth, start all over again beginning with noodles until all cheese and sauce are used (except the 8 ounces of parmesan).
    End with the 8 ounces of parmesan cheese spread over top.
    Depending on how large your dish is and how thick you sprinkle the cheese, you should have enough to make three layers.
  5. Place baking dish on heavy duty baking sheet (to catch splatters)
    Bake at 350º for 45 minutes to 1 hour, until lasagna is bubbly and cheese is brown and crusty.

    REMOVE FROM OVEN AND LET STAND FOR AT LEAST 15 MINUTES BEFORE CUTTING.
  6. NOTES: Check your meat sauce to see if you want to add more seasoning. Sometimes I add a taglespoon of Italian seasoning or a dash of chili powder.

    If you want to add mushrooms, add to sauce just before you remove the sauce from heat. They will cook with lasagna.

Printable Recipe Card

About LASAGNA (SALLYE)

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: Italian




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