Recipe ingredients
- 1 pound ground beef, or ground sausage or both
- 1 regular can tomato puree
- 2 large cans tomato sauce
- 1 small can Italian flavored tomato paste
- 1 small onion
- 1 clove garlic
- Spices (basil, oregano, Italian seasoning and parsley)
- 1 pound ricotta
- 1 cup parmesan
- 1 egg
- Olive oil
- 1 pound mozzarella
- Fresh mushrooms
- Blanched spinach, optional
- Lasagna noodles, usually a box and a half
Recipe method
- Brown meat in olive oil with finely chopped onion and garlic. Drain meat but save oil for sauce.
- Refrigerate meat until ready to use. Heat tomato paste in oil until it is thinned out a bit, 5 minutes.
- Add tomato sauce, tomato puree, mushrooms and spices. Cook on medium for at least 4 hours.
- Mix together ricotta cheese, parmesan, parsley and egg in a medium bowl.
- Cook lasagna noodles right before you are ready to put it together.
- Put a little sauce on the bottom of the lasagna pan so that the noodles do not stick.
- First layer of noodles go lengthwise in the pan. Make sure that they overlap.
- Sprinkle some meat on top of the noodles. Put a teaspoon of ricotta mix every few inches along the noodles.
- Sprinkle some mozzarella on top and cover with sauce. The next layer should go crosswise.
- Repeat until you use all ingredients. A layer of noodles on the top.
- Cover with sauce and sprinkle with remaining mozzarella. Heat in a 350 degrees F oven for about an hour.
Other pasta recipes:
Rusty lasagna recipe
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