Lasagna

Ellen Cannon

Here is a recipe for a lasagna that I used to make when my children were all at home, and I still make it occasionally when I need to feed a large group.  It was originally given to me by one of my sister-in-laws in the 1960's and became such a favorite that two of my sons used to request this lasagna for their birthday dinners.

1 ½ lbs. lean ground beef

1 clove garlic minced or 1/8 tsp. garlic powder

1 ½ Tbsp. sweet basil

1 (28 oz.) can chopped tomatoes, undrained

3 (6 oz.) cans tomato paste

1½ Tbsp. parsley flakes

1 tsp. salt

1 pkg. of lasagna noodles

1 (16 oz.) carton Ricotta or small curd cottage cheese

2 eggs

½ cup Parmesan cheese

2 Tbsp. parsley flakes (in addition to above parsley flakes)

1 tsp. salt

½ tsp. cracked black pepper

1 lb. mozzarella cheese, shredded

Brown meat in a large skillet. Add garlic, basil, tomatoes, tomato paste, parsley, and salt to meat and simmer uncovered until thick (about ½ hour). Cook noodles, rinse in cold water, drain and separate, and set aside. Combine Ricotta or cottage cheese and eggs, parmesan, parsley, salt and pepper.

In a large deep non-stick baking pan or a 9 x 13 Pyrex baking dish, place a thin layer of meat mixture. Then put a layer of noodles, a layer of meat mixture, a layer of Ricotta or cottage cheese mixture, and a layer of shredded mozzarella cheese. Repeat so that there are two layers of each. Sprinkle the top with additional Parmesan cheese. Bake uncovered at 375 degrees for 30 minutes. Top should be golden brown and bubbly. Let stand for 10 to 15 minutes before cutting. Serves up to 12.