Lasagna
Author unknown. Makes 12 servings.
1 lb. Italian sausage
1 clove garlic, minced
1.5 tsp salt
1 large can stewed tomatoes
2 small cans tomato paste OR 4 cans tomato sauce
1 lb ground beef or meatballs, cooked and sliced
1 box lasagna or wide noodles
2 boxes Ricotta or creamy cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 Tbsp parsley flakes
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
1 lb. Mozzarella cheese
- Brown sausage slowly; spoon off excess fat.
- Add garlic, first portion of salt, stewed tomatoes, and tomato paste or sauce.
- Simmer for 30 minutes, stirring occasionally.
- Cook noodles in large amount of boiling salted water until tender. Do not overcook. Drain.
- Combine in another bowl Ricotta or creamy cottage cheese, Parmesan or Romano cheese, parsley, eggs, second portion of salt, and pepper.
- Place half of the noodles in baking dish.
- Top with half of the cottage-cheese mixture.
- Top with half of the Mozzarella cheese.
- Top with half of the meat sauce.
- Repeat layers.
- Bake at 375°F for about 30 minutes.
- Let stand 10 minutes to set before cutting and serving.
You may assemble early and refrigerate, but allow 15-20 minutes longer in the oven.