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1052 - Hearty Lasagna #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1052 - Hearty Lasagna #

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder OR 1 minced garlic clove
1 - 6oz. can Hunt's tomato paste
1 - 24oz. can chopped tomatoes OR 1 qt. tomato juice
1 tsp. oregano
1/2 lb. lasagna noodles (cooked and drained according to package
directions--make sure you add a little olive oil and a little salt when cooking
them so they don't stick together)
1/2 lb. shredded mozzarella cheese
3/4 lb. ricotta cheese
Parmesan cheese for sprinkling

Cook and drain lasagna noodles--set aside. In a skillet over medium heat
brown the ground chuck with chopped onions, salt, pepper and garlic--cook
and stir until browned and turn heat back to simmer. Add tomato paste,
chopped tomatoes, oregano--stir and cook on simmer about 15 minutes or
until it thickens. In a large lasagna pan make layers: meat sauce, then
Parmesan cheese, then lasagna noodles, then shredded mozzarella cheese,
then ricotta cheese--keep layering until ingredients are used up--try to end
with meat sauce on top. Bake at 350 degrees for 35-45 minutes or until hot
and bubbling.


 

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