Preheat oven to 375 degrees. Brown the ground beef and onion in a
frying pan, and then stir in the pasta sauce. Season it to taste.

In a bowl, combine the 2 eggs, the 2 containers of ricotta, 2 cups of
mozzarella and 3/4 cup of Parmesan.

In a 9 x 13 baking dish spread and arrange the following layers.
Cover tightly with foil and bake for one hour. Remove foil and sprinkle
with a bit more mozzarella and Parmesan cheeses. Bake uncovered ten
more minutes. Let stand fifteen minutes before serving. Serves twelve.
1. 1/4 of the pasta sauce
2. 4 uncooked lasagna noodles
3. 1/4 of the pasta sauce
4. Half of the ricotta cheese mixture
5. 4 uncooked lasagna noodles
6. 1/4 of the pasta sauce
7. Half of the ricotta cheese mixture
8. 4 remaining lasagna noodles
9. Remaining 1/4 of the pasta sauce
1 pound of lean ground beef (or hot Italian sausage)
2 (26-ounce) jars of your favorite Ragu pasta sauce
 (we use Tomato, Garlic and Onion flavor)
1 small onion, diced
2 eggs
2 (15-ounce) containers of ricotta cheese
2 cups, plus some, of shredded mozzarella cheese
3/4 cup, plus some, of grated Parmesan cheese
Garlic powder and oregano to taste
Salt and pepper to taste
12 regular lasagna noodles, uncooked
Some assembly required,
but worth it every time.
The Main Courses Chef presents ...
Lasagna
at The Fatted Café
(sausage. Mmm!)
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