Chef Jimi Penti shares from his recipe collection: Lasagna

1 1/2 Pounds Ground Beef or can split 1/2 ground beef and 1/2 Italian Sausage
3/4 Cup Onion chopped
1 Close Garlic Minced
1 Can Tomatoes
1 Can Tomatoe Sauce
2 Tbsp Parsley Flakes
2 Tbsp Sugar
1 tsp Salt
3 Cups 2-12 oz Ricotta Cheese
1 Cup Parmesan Cheese
1 1/2 tsp Salt
1 tsp Parsley
1 tsp Oregano Leaves
1 pkg Lasagna Noodles (Uncooked!!!)
3/4 Pound Mozzarella Cheese Shredded

Cook and stir ground beef, onion, garlic in large saucepan till brown. Drain off fat. Add tomatos and break up with fork. Stir in tomato sauce, 2 Tbsp Parsley flakes, sugar, 1 tsp salt. Heat to boiling, stirring occ. Reduce heat, simmer uncovered 1 hour or until mixture is consistency of spaghetti sauce. Heat oven to 350. Mix Ricotta cheese, 1/2 cup parmesan cheese, 1 tsp parsley flakes, 1 1/2 tsp salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased baking pan 13x9x2 layer noodle, meat sauce, mozzarella cheee, ricotta cheese mix. Repeat X 3. Spread reserved meat sauce over top, sprinkle 1/2 cup parmesan cheese on last. Bake uncovered 45 minutes.

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