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Lasagna - Cooking with Tami
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Lasagna

This is the standard lasagna recipe that has been in my family for years.  Serve with a green salad and crusty bread...perfect winter night meal!
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb. ground beef
  • 1 small onion diced
  • 1 28 oz. can tomatoes
  • 1 12 oz. can tomatoe paste
  • 1 Tablespoon sugar
  • 1 ½ teaspoons salt
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon crushed red pepper
  • 1 16oz. mozzarella cheese shredded
  • ¼ teaspoon garlic salt
  • 2 eggs
  • 1 15oz. ricotta cheese

Method
 

  1. Preheat oven to 375°.           
  2. In a 5 quart Dutch oven over high heat, cook ground beef and onion until all pan juices evaporate and beef is well browned, stirring frequently.
  3. Add tomatoes and their liquid, tomato paste, sugar, salt, oregano, thyme, pepper, garlic, salt, and bay leaf.
  4. Heat to boiling, stirring to break up tomatoes.
  5. Reduce heat to low, cover, simmer 30 minutes, stirring occasionally.
  6. Discard bay leaf.  Spoon off any fat from sauce.
  7.  Prepare lasagna noodles as label directs.  Drain.
  8. In a 13" x 9" pan, arrange half of noodles, overlapping to fit.
  9. Combine eggs and ricotta, spoon ½ of mixture over noodles, sprinkle 1/2 of mozzarella, top with ½ of sauce.  Repeat.
  10.  Bake at 375° for 45 minutes.  Let stand for 10 minutes before serving.