Lasagna! What can you say other than it is saucey, cheese, goodness. Make double and put one in the freezer, or just freeze any leftover sauce for the next time you want pasta. This is one recipe you don't want to miss. It is so easy and quick to put together, let it sit and simmer for about an hour, no fussing with it, and you have a delicious meal at the ready. Boil some noodles, throw in some cheese and you're done. I hope you will try this and let me know if you do. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
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Ingredients:
1 box lasagna noodles, follow directions on box
Sauce:
2 Tbsp olive oil
1 medium onion, diced,
1 Tbsp minced garlic
1 lb ground chuck
1/2 Tbsp Italian Seasoning
1 Tbsp parsley
1 1/2 tsp sugar
1 tsp garlic powder
3 Tbsp tomato paste
2 - 28 oz cans Italian Style Crushed Tomatoes
1- 14 1/2oz can petite diced tomatoes
1/2 cup grated Parmesan cheese
Cheese mixture
1 32 oz container ricotta cheese, or cottage cheese
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan
2 eggs
1/2 tsp black pepper
Directions:
Boil lasagna noodles as directed on package. Drain. Lay on oiled sheet pan, sprinkling a little oil on each lasagna sheet just to keep it from sticking. Set aside.
Drizzle oil in a large pot on medium heat. Add diced onion and minced garlic. Cook until tender. Add ground chuck. Brown and drain excess grease. Stir in tomato paste and cook a couple of minutes. Add tomatoes and stir in sugar, Italian seasoning, parsley, and garlic powder, and parmesan cheese. Bring to a low boil. Reduce heat and let simmer for at least one hour.
Meanwhile, mix together ricotta cheese, mozzarella cheese, grated Parmesan, 2 eggs, and black pepper. Set aside.
Preheat oven to 375 degrees.
In baking dish, put a layer of sauce on the bottom of the dish. Lay noodles over sauce. Spread ricotta cheese mixture over noodles, cover with more sauce, sprinkle with little bit of mozzarella cheese, repeat, noodles, cheese mixture. Finish with a layer of sauce, and sprinkle with Parmesan cheese.
Cover with foil and bake 35 minutes. Remove foil and increase oven temperature to 475. Sprinkle remaining mozzarella cheese and sprinkle with Parmesan cheese on sauce. Bake uncovered 10-15 minutes or until golden and bubbly.