Lasagna Casserole


  • 1/2 lb. ground beef and 1/2 lb. ground pork, ground together
  • 2 tablespoons salad oil
  • 1 garlic clove, minced
  • 2 cans tomato paste ( 6 oz. each)
  • 1 1/2 cup water
  • 1/2 cup finely chopped onion
  • 2 crumbled bay leaves
  • 1 teaspoon minced parsely
  • 1/4 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon crumbled rosemary
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz. uncooked lasagna noodles
  • 3/4 lb. Mozzarella cheese, sliced
  • 3/4 lb. Ricotta cheese, sliced or use small curd cottage cheese
  • 1/3 cup shredded Parmesan cheese

    TO MAKE SAUCE:

    Add meats to oil in large frying pan and brown over medium heat, stirring constantly. Add garlic, tomato paste, water, onion, bay leaves, parsley, thyme, basil, oregano, rosemary, salt and pepper> Mix well and cover. Simmer one hour over low heat, stirring occasionally.

    TO COOK LASAGNA:

    Bring 2 quarts water to rapid boil in a 3 or 4 quart pan. Add 1 tablespoon salt, and add 8 ozs. lasagna to water slowly. Cook until tender - about 15-18 minutes. Rinse in hot water and drain well. Will make about 4 cups cooked lasagna.

    Grease a 12 x 8 x 2 inch baking dish. Cover bottom of dish with 1/3 lasagna. Top with 1/3 sauce. Top with 1/3 Mozzarella and Ricotta cheese. Repeat layers until lasagna, sauce, and cheese are used. Sprinkle top with Parmesan cheese. Bake at 375 degrees for 30 minutes. Remove from oven and let stand on top of range 15-20 minutes so that it will set and cut easily.

    SERVES: 8


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