Lasagna(Serves 6 to 8)
Ingredients:
1 8-oz. box Lasagna Noodles
1 or 2 Tbs. Olive Oil
1 1/2 lb. Hamburger or Chopped Steak
2 cloves Garlic; Peeled and Minced
1 4oz can of mushroom pieces finely chopped
1/4 tsp dried basil and oregano
1/4 cup Onion; Finely Diced
1 28-oz. can Tomato Puree
1 large or 2 small cans Tomato Sauce
1 package Spaghetti Sauce Spice Mix
1 1/2 lbs. of Mozzarella Cheese
2 8-oz. container Ricotta Cheese
1/2 to 1 cup Parmesan Cheese; Freshly Grated
1 lb. cooked pork sausage
Preheat your oven to 350 degrees
Prepare lasagna noodles as directed on package, making sure
to add 1 or 2 tablespoons olive oil
so noodles do not stick together. Drain lasagna noodles thoroughly and rinse with cold water.
Keep noodles in cool water until you are ready to use them.
Grate Mozzarella cheese and refrigerate while preparing the sauce. Saute hamburger garlic and
onion in a skillet pan with
1 tablespoon olive oil over medium-high heat. Drain to remove
fat.
Prepare sausage in the same way. Meanwhile, place tomato puree in large pot . Add tomato sauce
and spices. Heat sauce slowly over low heat and stir occasionally. Add hamburger and sausage
simmer for about 20 minutes.
In a 9-inch x 13-inch baking dish, spoon in just enough sauce to cover dish the bottom. Place a
single layer of lasagna noodles over sauce, making sure to overlap about 1/2-inch on each lengthwise
row as you move across the width of the baking dish. Combine the ricotta and 1 cup parmesan
cheese and mix well. Spread an even layer of the ricotta mixture over the noodles. Then add a layer
of the mozzarella cheese, and top this with a tin layer of the sauce. Continue layering in this fashion
until you have reached the top of your pan. Layer the top with sauce and sprinkle the remaining
cheeses on top.
Place pan in preheated oven and heat for 1 1/2 to 2 hours.
Watch closely as oven temperatures can vary.
Remove when the cheese is slightly browned.
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