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Mom’s Lasagna

Here is the recipe for my mom’s mouth-watering lasagna. I may be impartial, but I think it’s the best lasagna in the world!

Mom’s Lasagna

1 lb. (450 g) Italian sausage or hamburger (or a mixture of the two)
1 medium onion, chopped (about 1/2 c.)
1 clove garlic, pressed

Cook and stir above ingredients till meat is cooked. Drain.

Add:

1 can (16oz./450g) whole tomatoes (I like to pulverize them)
1 can (15oz./425g) tomato sauce
2 T. parsley flakes (dried)
1 t. sugar
1 t. dried basil leaves
1/2 t. salt

Heat to boiling, stirring occasionally; reduce heat. Simmer, uncovered until mixture is consistency of thick spaghetti sauce, about 1 hr.

Cook:
9 uncooked lasagna noodles according to the package instructions. Drain.

Mix:
1 16 oz. (450g) carton of ricotta cheese
1/4 c. grated parmesan cheese
1 T. dried parsley
1 1/2 t. salt
1 1/2 t. dried oregano leaves

Measure out :
2 c. mozzarella cheese (about 8 oz./225g)

Layer a small amt. of sauce on bottom of 9 X13 baking dish (greased). Then layer 1/3 each of noodles, sauce, ricotta, and mozzarella. Repeat 2 times, ending up with a little reserved sauce on top (about 1/2 c.). Top with 1/4 c. parmesan cheese.

Bake at 350F/180C degrees for 45 min. (uncovered).

Let stand 10-15 min. before cutting.
Serves 8-10.

Happy eating!

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