Baked Lasagna

Cindy Fomby Dickinson
Family Treasures

Pasta:

  • 3 quarts water
  • 1 Tbsp vegetable oil
  • 2 tsp salt
  • 8 oz lasagna noodles

Sauce:

  • 1 lb ground beef
  • minced onion
  • 2 (14 oz) cans peeled Italian tomatoes
  • basil
  • 1/2 lb sausage
  • garlic powder
  • 2 (6 oz) cans tomato paste
  • oregano
  • 1 tsp sugar

Filling:

  • 16 oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 (6 oz) package sliced mozzarella

Prepare pasta. Combine water and salt in large pot. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes.. Drain; rinse with cold water. Arrange on toweling to drain.

Meanwhile, prepare sauce. Brown beef and sausage in large skillet. Remove from pan; pour off drippings.

Return meat to skillet. Add tomatoes, broken up with fork if you use whole ones; tomato paste; and seasonings. Stir well, cook over low heat at least 40 minutes until thick. I usually let mine simmer abut an hour. Taste and add more seasoning if needed.

Lightly grease 13x9x2 inch pan. (I use Pan®). Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of the noodles. Dot with 1/2 the ricotta and 1/2 the mozzarella. Add layer of sauce and 1/3 of noodles and remaining ricotta and mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese.

Bake at 350 degrees 30 minutes or until heated through and bubbly.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.