Carolyn Almennigen | almennigen

Recipe - Lasagna

Jan 13th 2011 at 12:34 PM

Lasagna 120110


1 ½ lb lasagna noodles, uncooked
2 lbs ground beef

1 lb ground veal

1 lb ground pork

1 lb ground turkey or chicken
2 ½ jars (about 2 ½ lbs) spaghetti sauce, traditional style, Prego
1 small jar sliced or diced mushrooms, drained
2 large tubs (2 lbs) ricotta cheese, from whole milk
4 lbs shredded mozzarella cheese

2 lbs shredded mild cheddar cheese

2 lbs shredded Monterey jack/colby cheese
¼ cup grated Parmesan cheese
4 eggs

2 cans (1 lb) diced tomatoes, drained

1 can (6 oz) tomato paste
1 tsp chopped oregano
1 tsp chopped basil
1 tsp salt
1 tsp minced garlic
½ tsp ground black pepper

½ tsp crushed red peppers

3 tsp minced onion

1 teaspoon chopped parsley

1 lasagna baking pan (tin ones at Walmart or anodized, but make sure it’s big)


1. Brown meat In large skillet; drain.

2. Simmer spaghetti sauce with spices 20 minutes.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese and eggs.

6. Spread about 1 cup sauce on bottom of lasagna baking pan. Arrange pasta pieces over sauce, overlapping edges. Spread 1/3 of the ricotta cheese mixture over pasta; sprinkle 1/3 of the meat; sprinkle with 1/3 of each shredded cheese.

7. Repeat layers. Sprinkle parmesan cheese on top.

8. Bake 1 hour or until hot and bubbly. Let stand 10 minutes before cutting.

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