- 1 package oven-ready lasagna noodles (or if you prefer, you can use regular ones, just be sure to boil them while you're making your sauce)
- 1 lb ground beef
- 1/2 lb hot Italian sausage, casings removed
- 1 cup chopped onion
- 1 (28 oz) can Italian stewed tomatoes, undrained (if not already chopped, chop if you're like me and don't like big chunks of tomato in your lasagna)
- 2 (6 oz) cans tomato paste
- 2 tsp sugar
- 1/2 tsp pepper
- 1 (15 oz) container ricotta cheese
- 1 egg, beaten
- 1/2 tsp salt
- 3/4 cup grated parmesan cheese
- 4 cups shredded mozzarella cheese
- cayenne pepper, to taste
- garlic powder, to taste
Sunday, July 26, 2009
Lasagna
There's a lot of lasagna recipes out there...I know, I've tried a LOT of them. I love lasagna, but its gotta be just right for me. Here's a new recipe I tried this weekend. Its adapted from this recipe. One of the beauties of lasagna is its a freezer food - my little family can't successfully eat an entire 9x13 pan of it before we get sick of eating the same food day in and day out, so I make it in 2 8x8 pans - cook 1 and freeze the other. Two meals in 1 - can't beat that! This turned out really good. Its the perfect cheeziness and the sauce was mighty tasty.
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