Lasagna
before baking
cooked
1-1/2 lb ground meat (beef and sweet or hot sausage)*
*for vegetable lasagna substitute choice of vegetables such as zucchini, spinach, mushrooms, etc. for the meat.
1 medium onion, chopped
opt: green pepper, chopped
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt, pepper to taste
Tomato sauce, preferably homemade (below)
2 pounds ricotta cheese
1 egg
salt to taste
1/2 cup fresh grated parmesan cheese
1 lb mozzarella, cubed or sliced
9 lasagna noodles, par cooked or soaked in hot water for 30 minutes, drained
Additional cheese for top - 1/2 lb mozzarella, shredded plus 1/4 cup fresh grated parmesan, or desired amounts
Brown meats (or substitute vegetables) with onion, garlic and spices until no longer pink, drain. Stir in desired amount of tomato sauce (reserve some for bottom and top of lasagna)
Spread small amount of reserved (meatless) sauce in bottom of 13x9 pan. Top with 3 lasagna noodles.
Mix ricotta with egg and salt. Spoon 1/2 mixture evenly over noodles, top with 1/2 of the mozzarella cubes and parmesan cheese, then meat (or vegetable) mixture.
Repeat layer. Top with remaining 3 noodles, spread with reserved meatless sauce.
Cover with foil and bake at 375 for 30-40 minutes or until bubbly.
Remove foil, top with shredded mozzarella and parmesan cheeses and bake an additional 15-20 minutes more at 375 or until cheese is browned.
Let stand 15 minutes before cutting and serving.
Tomato sauce
1-2 cloves garlic, minced
2 T olive oil
1 28 oz can crushed tomatoes
1 tsp oregano
1/2 tsp basil
1/2 tsp salt
Saute garlic in oil 30 seconds. Add remaining ingredients. Simmer over low heat 20 minutes until thickened.