18 December 2012


My mother-in-law makes this lasagne and I love it, so I decided to ask her for the recipe.  I made it already and put it in the freezer.   So, I will add pictures after Christmas.

1 lb Italian sausage
1 lb ground beef
1 tablespoon whole basil
1 1/2 teaspoon salt
1 - 1 lb can tomatoes
2 - 6 oz cans tomato paste
10 oz. lagagne 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 pepper
1 lb mozzarella cheese

Brown meat slowly, spoon off excess fat.  Add next 5 ingredients.  Simmer uncovered 30 minutes, stirring occasionally.  Cook noodles in large amount of boiling salted water until tender; drain;rinse.  Beat eggs; add remaining ingredients, except mozzarella cheese.  Layer half the noodles in 13x9x2 inch baker dish;spread with half the ricotta filling; add half the mozzarella cheese and half the meat sauce.  Repeat.  Bake at 375 about 30 minutes (or assemble early and refrigerate;bake 45 minutes).  Let stand 10 minutes before serving.

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