Las Vegas Lasagne
Patricia
Wonderful, easy-to-make lasagne for dinner, church potlucks, friends, or a hungry showgirl.
ingredients
- 1 lb. lean ground beef
- 1/2 to 1 lb Italian sausage
- 1 clove garlic, minced
- 1 Tablespoon whole basil
- 1 1/2 Teaspoons salt
- 1 1-pound can tomatoes
- 2 6-ounce cans tomato paste
- -----------------------------
- 2 eggs
- 3 cups part-skim Ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 Tablespoons parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 10 ounces lasagne noodles
- 1 pound sliced mozzarella cheese (that’s 2 or 3 packages)
directions
- 1
Brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. While that stuff (above the line) is cooking, beat eggs, add remaining ingredients (except the mozzarella and noodles), mix up and refrigerate until meat sauce is cooked. Cook noodles in large boiling salted water till tender (follow package instructions),rinse,& drain.
- 2
Spray Pam in a 13x9x2-inch baking dish. Layer half of the noddles, spread half the Ricotta cheese, half of the mozzerella cheese, then half the meat sauce. Repeat the layering with the other halves. Bake at 375 degrees for 30-minutes (or assemble early and refrigerate; bake 45 minutes). Let stand for 10-minutes before serving. Serves 8 to 10 people.
Source: Doug Fox & Better Homes & Garden
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