italian lasagna

★★★★★ 1 Review
hnt6m avatar
By Mary Armbrust
from Laurel, MS

my sister makes an awesome lasagna and i've always tried to find a recipe close to hers and this is it really good

Ingredients For italian lasagna

  • 2.25 lb
    lean ground beef
  • 12 oz
    mozzarella cheese, shredded
  • 1 lb
    lasagna noodles, cooked
  • 3 lb
    ricotta cheese
  • 3 lg
    eggs, beaten
  • 2.25 c
    hot water
  • 24 oz
    tomato sauce
  • 18 oz
    tomato paste
  • 3 Tbsp
    parsley flakes
  • 1 Tbsp
    oregano
  • 3/8 tsp
    red pepper, crushed
  • 4 tsp
    salt
  • 3/4 tsp
    garlic powder
  • 1/3 c
    instant minced onion
  • 3/4 c
    parmesan cheese
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How To Make italian lasagna

  • 1
    Pack food tightly to avoid air pockets.
  • 2
    TO SERVE WITHOUT FREEZING: Preheat oven to 400 F. (hot).
  • 3
    Bake 30 minutes or until sauce bubbles at edges.
  • 4
    TO FREEZE: Cool for 30 minutes at room temperature.
  • 5
    Complete wrapping by pulling paper up over top of food.
  • 6
    Put edges of wrap together and fold several times so paper lies directly on top of food.
  • 7
    Fold ends of freezer wrap over the top and seal with freezer tape.
  • 8
    Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
  • 9
    Freeze for 10-12 hours before removing packages from the pans.
  • 10
    TO HEAT FROZEN LASAGNA: Preheat oven to 400.
  • 11
    Remove freezer wrap.
  • 12
    Place food in baking pan.
  • 13
    Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
  • 14
    Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
  • 15
    Allow enough extra wrap to fold over top.
  • 16
    Use one pan for each six servings or one-fourth of the recipe.
  • 17
    Do not line pans for food to be served without freezing.
  • 18
    Crumble beef; cook until lightly browned.
  • 19
    Stir in onion.
  • 20
    Cook until onion is tender.
  • 21
    Drain off fat.
  • 22
    Stir in seasonings, tomato paste, tomato sauce and water.
  • 23
    Simmer for 5 minutes, stirring occasionally.
  • 24
    In another bowl, blend eggs with ricotta cheese.
  • 25
    In each pan, spread a layer of meat mixture (about 3/4 cup).
  • 26
    Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), ricotta cheese mixture (about 3/4 cup), mozzarella cheese (1/3 cup) and parmesan cheese (1 1/2 tablespoons).
  • 27
    Repeat layers until all ingredients are used.

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