Lasagna
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4-8
ingredients
- 2 lbs ground beef
- 1 teaspoon minced garlic
- 1 tablespoon basil
- 1 1⁄2 teaspoons salt
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 lb lasagna noodle
- 1 1⁄2 cups ricotta cheese
- 2 cups cottage cheese
- 2 cups parmesan cheese (grated or shreaded)
- 2 medium eggs
- 1⁄2 teaspoon pepper
- 3 tablespoons parsley flakes
- 1 lb mozzarella cheese (grated or sliced)
directions
- Set oven to 375 degrees.
- Boil lasagna noodles till soft. Drain water then lay on flat surface to cool.
- In large pan brown 2 pounds of ground beef.
- After the meat is browned, drain the ground beef.
- Return ground beef pan and add 1 tablespoon of parsley, 1 teaspoon of garlic, 1 tablespoon of basil, 1 1/2 teaspoons of salt, the 28oz can of crushed tomatoes, & the 6oz can of tomato paste to the ground beef. Return to heat & simmer for 30 minutes. (this will be the meat sauce.).
- In another bowl, add 1 1/2 cups of ricotta cheese, 2 cups of cottage cheese, 2 medium eggs, a 1/2 cup of parmesan cheese, 2 teaspoons of salt, 2 tablespoons of parsley flakes, & 1/2 teaspoon of pepper. Mix well. (This will be the cheese mix).
- In a 9x13in pan start layering.
- First add a layer of noodles, have them overlap to fit in pan.
- Then cover noodles with the cheese mix. You can make it as thick as you want but i recommend a thin layer just enough to cover the noodles.
- Then cover the cheese mix with a layer of mozzarella cheese. If using slices use one layer, if using a shredded cheese sprinkle a decent amount to cover cheese mix.
- Lastly add a layer of meat sauce, you can also make this layer as thick as you want but i recommend a thin to medium layer just enough to cover the mozzarella cheese.
- Put in oven for 30 - 45 minutes, leave uncovered.
- ENJOY!
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RECIPE SUBMITTED BY
Kenzie Kat
Merritt Island