February 27, 2017


Lasagna noodles -200 gms
Ground beef - 450 gms
Mild Italian sausage links (casting removed) - 2
Olive oil - 1 tbsp
Onion - 1 (finely diced)
Garlic clove - 1 peeled and minced
Italian style tomatoes - 700 gms can (drained)
Tomato paste - 150 gms can
Oregano - 1/2 tsp
Basil - 1/2 tsp
Sugar -  1 tsp
Ricotta cheese - 200 gms
Mozzarella cheese -  200 gms (thinly sliced)
Parmesan cheese - 1/2 cup (freshly grated)


  • cook lasagna noodles in boiling salted water following package instructions; drain. Rinse with cold water and drain again.
  • Brown beef and sausages in large skillet. Remove from pan and pour off drippings.
  • Add oil to same skillet. Add onion and garlic; cook over low heat for 5 minutes. Add tomatoes, breaking them up with wooden spoon. Add tomato paste and seasonings. Stir well, then add meat to sauce. Cook over low heat for 40 minutes, or until thick.
  • Preheat oven to 350 degrees.
  • Lightly grease 13*9*2" baking dish. Ladle about 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with half the ricotta and half the mozzarella.
  • Add layer of sauce and 1/3 of noodles, then remaining ricotta and mozzarella.
  • Top with more sauce; add remaining noodles.
  • Top with remaining sauce and sprinkle with Parmesan cheese.
  • Bake for 30 minutes, or until well baked.
  • remove from oven and serve.

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