Prep 2 hrs
Cook 1 hr 30 mins
I got this from my "ex-sister-in-law" many years ago,and I've played with it a bit since.It was the first lasagne I had ever eaten - how weird is that? I was about 24 at the time! She and my older brother were "newlyweds" and invited my whole family over for this dinner,including my husband-to-be. The sauce is DEE-LUUXE,and DEE-LIGHTFUL! I usually make it for Christmas Eve dinner,with salad and a good bread.(and a good wine!)
- 1 1⁄4 lbs ground chuck
- 1⁄4 cup chopped onion (or more)
- 1 teaspoon salt
- 1 tablespoon shortening
- 2 cloves garlic, minced
- 1 teaspoon chopped parsley
- 1 (28 ounce) can whole tomatoes, with juice-broken up
- 1 (12 ounce) can tomato paste
- 1 tablespoon basil
- lasagna noodle, cooked al dente
- 1 lb mozzarella cheese, sliced
- 3 cups ricotta cheese or 3 cups cottage cheese, blended
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons parsley
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese (or a blend)
- 2 cups shredded mozzarella cheese
- Brown the chuck and onion in shortening till the onion is tender.
- Drain excess fat.
- Add minced garlic, parsley,tomatoes,tomato paste,and seasonings.
- Cover and simmer for 30 minutes.
- Mix ricotta/cottage cheese,eggs,salt,pepper and parsley in a medium bowl.
- In a 9x13 baking dish or pan,layer noodles to cover bottom.
- Add meat sauce,ricotta,and mozzarella slices.
- (I usually add some Parmesan and Romano at this point) Repeat layers twice more, ending with a layer of noodles and remaining meat sauce.
- Sprinkle with Parmesan/Romano and top with 2 cups shredded mozzarella.
- Bake covered in a 350 oven for approximately 40 minutes, or until bubbling.
- Uncover,and bake an additional 20 to 30 minutes,or until cheese is lightly browned.
This is a GREAT recipe!! I never cooked my meat for lasagna in shortening before, but it really does make a difference. It is GREAT!! I don't think I could do it that often- but every now and then- YUM!!