Grandma's Lasagna
Krystle
A family favorite!
ingredients
- 1 tsp salt
- 1lb lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 lb mushroom sliced
- olive oil or salad oil
- 1lb can pear shaped tomatoes
- 8 oz can tomato sauce
- 1/2 cup red wine
- 1 medium carrot, shredded
- 1/4C minced parsley
- 2 tsp oregano leaves
- 1 tsp basil leaves
- 1/4 tsp pepper
- 4-6 oz thin sliced salami, cut bite size
- 9 wide lasagna noodles cooked (though I would suggest oven ready)
- 2 C ricotta cheese
- 8 oz mozzarella sliced thin
- 1 1/2 C Parmesan cheese
directions
- 1
Heat the salt in a large frying pan over medium heat, add the beef and cook until crumbly, then stir in onion, garlic, and mushrooms, adding oil if needed.
- 2
Cook for about ten minutes or until onion is limp, stirring often.
- 3
Stir in tomatoes and their liquid, tomato sauce, wine, carrots, parsley, oregano, basil, and pepper.
- 4
Cover and simmer 39 minutes.
- 5
Uncover, bring to a rapid boil until reduced to about five cups. Skim fat if necessary.
- 6
Layer in a 9x13 inch pan-- 1/4 of sauce, 1/3 of salami, 3 noodles, 1/3 of ricotta cheese, 1/3 of mozzarella ans 1/4 of Parmesan. Repeat layers and top with remaining sauce and Parmesan.
- 7
Bake uncovered 30-40 min. at 350. (50 min if chilled)
Source: Marilyn
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