ellen's killer lasagna
This recipe came from my old, trusty Better Homes & Gardens Cookbook that I started my marriage with. The lasagna has proved to be a real winner down through the past 39 years.
prep time
45 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 pound italian sausage, no casings
- 1 clove garlic, minced
- 1 tablespoon basil
- 1 1/2 teaspoons salt
- 1 can (1 lb.) tomatoes
- 2 cans (6 oz.ea.) tomato paste
- 10 ounces lasagna noodles
- 2 - eggs
- 3 cups fresh ricotta or cream-style cottage cheese
- 1/2 cup grated parmesan or romano cheese
- 2 tablespoons parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound mozzarella cheese, sliced very thin
How To Make ellen's killer lasagna
-
Step 1In a large skillet, brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
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Step 2While meat is browning, cook noodles according to package instructions in large amount boiling salted water till tender; drain and rinse. Beat eggs.
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Step 3Add remaining ingredients to eggs,except mozzarella and noodles.
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Step 4Layer half the noodles in a 13x9x2 in. baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers.
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Step 5Bake in a 375-degree oven for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
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Step 6Serve with a green salad and pass the garlic bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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