Here is our first lasagna recipe. Let us know which one you like best.
1 lb. ground chuck 2 cloves crushed garlic
1 pkg spaghetti sauce mix 8 oz. sliced mozzarella cheese
8 oz can tomato sauce grated parmesan cheese
16 oz. can tomato (crushed) Cooked lasagna noodles
8 oz. small curd cottage cheese salt and pepper to taste
Brown ground chuck in skillet with garlic and salt and pepper about 10 minutes. Pour off grease. Add crushed tomatoes, tomato sauce and packaged sauce mix and simmer about 30 minutes.
Pour small amount of sauce in 9×13 baking dish. Layer with noodles, then cheeses. Repeat 2 more times. Bake at 350 degrees uncovered 20 to 30 minutes. Freezes well.
1 lb. ground chuck 8 oz. ricotta cheese
2 jars pasta sauce 4 oz. grated parmesan cheese
2 cloves garlic (crushed) 8 oz. shredded mozzarella cheese
1 tsp. sugar
cooked lasagna noodles 2 eggs
Brown ground chuck with garlic and salt and pepper to taste. Stir in one jar of pasta sauce and sugar. Simmer about 30 minutes. Mix ½ of the mozzarella cheese with the ricotta and parmesan cheeses. Lightly mix the eggs and fold into cheese mixture. In a 9×13 inch baking dish or lasagna pan cover bottom of dish with sauce. Layer noodles, then cheese, then meat sauce. Repeat layers until pan is full. Top with remaining mozzarella cheese. Bake at 350 degrees uncovered for 20-30 minutes or until cheese is melted and sauce is bubbly. Heat any left over pasta sauce and serve on the side.