“My son’s favorite meal! Serve with a green salad and garlic bread.”
1 pound package
lasagna noodles
2 26 oz. cans
crushed tomatoes
1 teaspoon
each: basil, oregano, minced garlic,
honey
½ teaspoon
each: salt, pepper
1 pound ground
beef, cooked and drained
In a large bowl, add herbs and seasonings to crushed
tomatoes. Reserve 1 ½ cups sauce for
covering bottom of baking dish. Add
remaining sauce to ground beef and portion 1/3 for each meat layer. Set aside.
1 16 oz. container
ricotta cheese
½ cup Parmesan
cheese
2 medium eggs
In a medium bowl, combine ricotta, eggs, and parmesan
cheese. Sit aside
4 cups
shredded Mozzarella cheese
Lightly grease a 15 x 9 x 2-inch baking dish.
Spread 1 ½ cups of reserve seasoned crushed tomatoes over
the bottom of the baking dish
1. Place 3
uncooked noodles over sauce
Spread 1/3 of meat sauce over noodles and sprinkle on 1
1/3 cups mozzarella cheese
2. Place 3
uncooked noodles on top!
Spread ½ of cheese sauce over noodles
3. Place 3
uncooked noodles on top!
Spread 1/3 of meat sauce over noodles and sprinkle on 1
1/3 cups mozzarella cheese
4. Place 3
uncooked noodles on top!
Spread ½ of cheese sauce over noodles
5. Place 3
uncooked noodles on top!
Spread 1/3 of meat sauce over noodles and sprinkle on 1
1/3 cups mozzarella cheese
Cover tightly and bake in a preheated 350-degree oven for
60 minutes. Let stand uncovered for at
least 15 minutes before serving.
Yield: 8
servings.