Thursday, April 15, 2010
I know that everyone probably has their own favorite lasagna recipe, so I'm a little hesitant to add this post. I decided to after all, since every recipe I've ever seen on the Internet or in any cookbook, includes cottage or ricotta cheese and mine doesn't. So maybe this one will appeal to you if like me, you don't like cottage or ricotta cheese in your lasagna, either. This is the recipe that my mother always made, so it's been in my family for years.
2 pounds hamburger
1 (28-oz) can Italian tomatoes*, cut up
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
dried oregano leaves, to taste
dried basil leaves, to taste
1 tbsp olive oil
8-oz block Mozzarella cheese, sliced
approximately half of a 6-oz container of grated Parmesan cheese
9 lasagna noodles, cooked according to package directions
Brown the hamburger in a skillet and drain the grease. Add the tomatoes, tomato sauce, and tomato paste. Bring to a boil and reduce heat. Add the oregano and basil to taste. I never measure the seasonings, I just sprinkle them in. Cover skillet and simmer for about 15-20 minutes, Meanwhile, cook the lasagna noodles.
In a greased 9 x 13" pan, spread a little of the meat sauce in the bottom on the pan. Layer on 3 of the noodles, and top with one-third of the mozzarella cheese and sprinkle with Parmesan cheese. Spread with more of the meat sauce, then repeat layers in order given. There will be three layers of noodles. On top of the third layer of noodles, I spread more of the meat sauce, and sprinkle more of the Parmesan cheese on top of all.
Bake 350 degrees for 35-40 minutes, or until bubbly and cheese has melted. Serve with french bread and a nice green salad.
Note: Do use Italian tomatoes, as opposed to the regular canned tomatoes. I don't know if the Italian tomatoes are juicier or what it is, but it does seem to make a difference.