Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Monday, April 17, 2006

An Excellent Lasagna

This is a very nice, mild lasagna, without being bland. My family absolutely LOVED it. Next time, I will probably make 1 1/2 times the meat sauce called for in the recipe- but it is very good as is.


1 pound ground beef
1 clove garlic, minced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 (16-oz.) can tomatoes, undrained
2 (6-oz.) cans tomato paste
1/2 (16-oz) package dried lasagna noodles
2 large eggs, beaten
2 (12-oz) cartons ricotta cheese
1/2 teaspoon pepper
1/2 cup grated Parmesan
1 lb thinly sliced mozzarella


-Brown ground beef in a large skillet, stirring until meat crumbles, drain. Add garlic and next 4 ingredients, partially cover and simmer 15 minutes or until sauce is thick, stirring occasionally.
-Cook lasagna noodles according to package directions, drain.
-Combine eggs and next three ingredients, stirring well.
-Spread about 1/2 cup meat sauce in a greased 13x9-inch baking dish. Layer half each of noodles, ricotta mixture, mozzarella cheese, and meat sauce. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Serves: 6-8