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Carol's Lasagna

Type: Pasta
Serves: 8 people

Recipe Ingredients

10 oz 284gLasagna noodles - (use enough noodles
  Cover your baking - dish 6 layers deep)
1 teaspoon 5mlSalt for each quart - of boiling water
1 lb 454g / 16ozMozzarella cheese - grated
1 lb 454g / 16ozHamburger - lean
1 lb 454g / 16ozOnion - minced (medium)
2   Garlic cloves - minced
1 lb 454g / 16ozTomatoes - stewed
1 lb 454g / 16ozTomato sauce
6 oz 170gTomato paste
1/4 teaspoon 1.3mlSugar
1 teaspoon 5mlSalt
1 teaspoon 5mlBasil
1 teaspoon 5mlParsley
  Cheese Mix
2   Eggs - beaten
16 oz 454gRicotta cheese
8 oz 227gCottage cheese - small-curd
1/2 cup 73g / 2.6ozRomano cheese - grated
1 tablespoon 15mlParsley flakes
1 teaspoon 5mlSalt
1 teaspoon 5mlOregano
  Pepper to taste

Recipe Instructions

Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes.

Fill a very large pot with water. Add about 1 t of salt for each quart of water in the pot. Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350F.

Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzarella cheese. Finally, top with 1/3 of the sauce. Bake uncovered for 40-45 minutes or until bubbly hot. Let sit for 5-10 minutes before serving.


* A hearty lasagna with lots of meat and cheese -- Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagna recipe is one of my favorites. Yield: Serves 8-12.

adapted from Bonnie Stern, CKFM Cookbook


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