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Recipe Servings: 9x13 lasagna Description: Mom's recipe for lasagna Allergens: Animal, Beef, Beet, Capsaicin/peppers, Cheese, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Onion, Parsley, Pepper, Spices, Sugar, Sugar cane, Tomato, Wheat Ingredient List:

Qty	Name
1 lb	ground beef
1 bulb	shallots
2 cans (6 oz)	tomato paste
1 can (15 oz)	tomatoes , crushed
2 cups	water
1 tbsp	oregano
2 cloves	garlic , minced
2 tsp	salt
1/4 tsp	black pepper
1 tbsp	sugar
16 oz	ricotta cheese
3/4 cup	parmesan cheese , grated
1	egg
10	lasagna
3/4 lb	mozzarella cheese , shredded
1 1/2 tsp	basil
4 tbsp	parsley
1 teaspoon	Italian seasoning

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Instructions: 1. Cook ground beef until browned.

2. Add in shallots and cook them until tender.

3. Then add in the following ingredients: tomato paste, can of crushed tomatoes, water, oregano, minced garlic, salt, pepper, sugar, basil, parsley and Italian seasoning.

4. Cook the mixture until it starts to boil.

5. Reduce the heat to low and simmer for an hour, stirring occasionally.

6. In a bowl, combine the ricotta cheese and egg until it is smooth.

7. Bring a large pot of slightly salted water to boil. Then add the pasta and cook for 8-10 minutes and then drain.

8. Preheat the oven to 350 Fahrenheit.

9. Assemble:
a. Spread 1 cup meat sauce in the bottom of a 9x13 dish.
b. Arrange 3 noodles lengthwise on top of the sauce.
c. Spread with half the ricotta cheese mixture.
d. Top with 1/3 of the mozzarella cheese.
e. Spread 1 1/2 cups of the meat sauce on top.
f. Sprinkle 1/4 cup parmesan on top.
g. Repeat the layers and top with the rest of the mozzarella and Parmesan cheese

10. Cover with foil (make sure it does not touch the cheese).

11. Bake for 30 minutes. Remove the foil, add the remaining mozzarella and bake for 15 more minutes.
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Miscellaneous: Created: June 6th, 2007
Last Updated: June 22nd, 2007
Source of Recipe: Mom
Filed Under: Dinner, Lunch




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