• Choose a Style:
• Regular Sized Text
• Large Text

No need to click anywhere for a printer-friendly version. Just print!

Becky's Lasagna

• 3/4 c. ground beef
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1 (8 oz.) can tomatoes, pureed
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste (Italian style is good.)
• 2 tsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 9 lasagna noodles
• 1 beaten egg
• 2 c. ricotta cheese
• 1/2 c. grated Romano cheese
• 1 TBS dried parsley flakes
• 8 oz. shredded mozzerella cheese

Cook lasagna noodles according to package directions.

In a large saucepan cook meat, onion, and garlic until the meat is brown and the onion is tender. Drain fat. Stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

For filling, combine egg, ricotta cheese, 1/4 c. of the Romano cheese, and the parsley flakes.

To assemble, line the bottom of a 9 X 13 baking pan with 3 lasagna noodles. Spread with 1/3 of the ricotta mixture. Top with 1/3 of the meat sauce and 1/3 of the mozzerella cheese. Repeat layers, leaving a bit of meat sauce leftover. Place the last 3 noodles on top. Spread with the last of the meat sauce, and sprinkle the remaining Romano cheese on top.

Bake at 375° for 30 to 35 minutes until heated through. Let stand for 10 minutes before cutting.

• allergy recipes
• breakfast
• breads
• main dishes
• side dishes
• soups
• sauces
• desserts
• candy
• party foods
• beverages