Lasagna for Easter‏

2 boxes of lasagna noodles
2 cans of crushed tomatoes
1 32 oz. container of ricotta cheese (use can use reg., fat free, or low fat, your choice.)
2 large packages of mozzarella, shredded
1 lb. of ground beef
½ lb. of sausage, your choice of flavor (I remove from casings, but you can just cube)
½ cup of olive oil
1 tsp. salt
1 tsp. pepper
1 tbs. garlic powder
1 tbs. onion powder
4 garlic cloves, crushed
1 medium onion, chopped
1-2 cups of Parmesan cheese

Preheat oven at 350 degrees.
I don’t boil my uncooked lasagna noodles. I just lay in water for 30 minutes. In large fry pan I add oil and add garlic and onions. Let cook for about 5 minutes, do not let burn. Add in beef and pork and cook until brown. Then add in crushed tomatoes, salt, pepper, garlic powder and onion powder. Let simmer for 1 hour, but you can just heat through and it will be fine as well.

In large baking dish add a ladle of sauce in bottom. Start layering lasagna noodles, over lapping just a smidge. Add layer of sauce and cheeses and continue until you  reach top. When you get to the last layer really top with a good amount of the shredded cheese and the parmesan cheese.

Bake for 50 minutes. Let sit for at least 30 minutes and serve with salad and of course with garlic bread.


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