Thursday, March 12, 2009


Recipe From: Amy Griffeth
I thought we would be eating Stouffer's frozen lasagna forever...but his recipe is really yummy. The extra work is worth it because this recipe made (3) 8x8 pans, so I froze 2 of them.
1 lb ground beef
1/2 lb ground Italian sausage
1 onion (chopped)
garlic (minced)
salt and pepper

Brown and drain fat. Add:

28 oz whole tomatoes (break with fork)
12 oz tomato paste
2 tsp oregano
2 tsp basil
Salt and pepper to taste)

Simmer, uncovered for 20 minutes.

Lasagna noodles (cooked and drained)
16 oz Ricotta Cheese
1/2 cup grated Parmesan cheese
12-16 oz mozzarella and cheddar cheese

Pour a little sauce on the bottom of the pan and then layer noodles, sauce, ricotta, cheese. Repeat layers. Sprinkle parmesan on the top layer. Bake, uncovered at 350 for 45 minutes.

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