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LASAGNA

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LASAGNA

Course Main Course
Cuisine Italian
Keyword LASAGNA
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings 8

Ingredients

Ingredient

  • 1 ¼ lbs BEEF GROUND RAW
  • 8 oz TOMATOES CANNED, DICED, DRAINED
  • 12 oz TOMATO PASTE CANNED
  • 1 c WATER
  • 1 ¼ c ONIONS FRESH, CHOPPED
  • 1 tbsp SUGAR GRANULATED
  • 1 tsp SALT
  • 1 tsp BASIL SWEET, WHOLE, CRUSHED
  • ½ tsp GARLIC POWDER
  • 1 tsp OREGANO CRUSHED
  • ½ tsp THYME GROUND
  • ¼ tsp PEPPER BLACK, GROUND
  • Pinch PEPPER RED, GROUND
  • 3 EGGS WHOLE, FRESH
  • 8 oz CHEESE COTTAGE, LOWFAT
  • 8 oz CHEESE MOZZARELLA, PART SKIM, SHREDDED
  • ½ c CHEESE PARMESAN, GRATED
  • 2 tbsp PARSLEY DEHYDRATED, FLAKED
  • 1 lb NOODLES LASAGNA, UNCOOKED
  • 2 tbsp CHEESE PARMESAN, GRATED

Instructions

Method

  • Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
  • Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend well; simmer 1 hour.
  • Combine eggs, cheeses, and parsley. Mix well; place in pans; cover.
  • PANNING INSTRUCTIONS: Arrange in layers in pan. Layer: 1. meat sauce 2. Noodles, flat and in rows 3. chilled cheese filling 4. meat sauce 5. Noodles, flat and in rows 6. chilled cheese filling 7. meat sauce 8. Noodles, flat and in rows 9. meat sauce 10. Sprinkle with parmesan cheese.
  • Cover. Using a convection oven, bake at 300 F. for 55 minutes. Uncover; bake 5 minutes.
  • Let stand 10 to 15 minutes before cutting to allow cheeses to firm.

Notes

NOTES:
15 x 10 pan is ideal size for this recipe. 13 x 9 is adequate
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