Lasagne
Emelie
I usually replace the ricotta with romano cheese and up the parmesan so that these two combined equal 3 1/2 cups. All herbs are dried except parsley.
ingredients
- 2 T. olive oil
- 1 tsp. basil
- 5 T. chopped parsley
- 1 T. oregano
- 5 c. tomato sauce
- salt & pepper
- 1 lb. ground beef
- 3/4 tsp. nutmeg
- 8 lasagna noodles
- 3 1/2 c. ricotta
- 1/2 c. parmesan
- 3 c. mozzarella
directions
- 1
Preheat oven to 350°. Cook olive oil and meat in skillet until meat is brown and crumbling.
- 2
Heat sauce in saucepan, adding beef mixture and 2 T. parsley and cook for 5 minutes.
- 3
In mixing bowl, combine remaining ingredients except mozzarella.
- 4
Place 2 c. sauce in bottom of 13x9 baking dish. Place 4 noodles on top, 1/2 of sauce mixture, 1/2 of cheese mixture and 1 1/2 c. mozzarella.
- 5
Repeat layers.
- 6
Cover with foil and back for 45 minutes. Remove foil and bake for an additional 20 minutes.
Source: Emelie
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