Friday, May 20, 2016



Who doesn't love lasagna, a classic all time favorite. Pair if up with some crusty garlic bread and a tossed salad slathered in ranch dressing!
  • 1-1/2 lb ground beef, cooked and drained of grease
  • 28 oz of whole tomatoes (canned, fresh, frozen) I add a qt of tomatoes I canned
  • 12 oz tomato paste
  • 2 tsp garlic salt
  • 1-1/2 tsp basil leaves
  • 2 cups of ricotta cheese
  • 12 oz shredded mozzarella cheese
  • Box of lasagna noodles (I use 12 noodles)
  • 1 cup shredded Parmesan cheese
  1. Preheat oven to 350
  2. Cook lasagna Noodles according to pkg instructions. Drain and lay out flat on wax paper until ready to use.
  3. Combine the beef, tomatoes, tomato paste, garlic salt and basil. Mix well.
  4. Set aside ½ cup each of mozzarella and Parmesan cheese (this is for the top)
  5. Combine the Ricotta cheese, remaining Mozzarella and Parmesan cheeses. Mix well
  6. Spread a thin layer of the sauce on the bottom of a 9 x 13 pan.
  7. Top with 4 lasagna noodles, ⅓ of the cheese mixture, ⅓ of the meat/sauce
  8. Repeat until all the ingredients are gone.
  9. Sprinkle the top with the reserved cheeses.
  10. Bake for 45 minutes.
  11. Allow to cool for about 5 minutes before serving.

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