Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 pound ground beef
4-5 Italian sausages
3/4 cup chopped onion
2 tablespoons salad or olive oil
1 can (1 pound tomatoes)
2 cans (6 ounce each) tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
1/2 package (8 ounces) Lasagna noodles
16 ounces shredded Mozzarella cheese
1 pound Ricotta cheese
1 cup grated Parmesan cheese
In a large pan lightly brown beef and onion in oil.
Add tomatoes, paste, water, parsley, salt, sugar, garlic power, pepper, and oregano; simmer uncovered; stirring occasionally, about 30 minutes.
While sauce is simmering cook sausage and cut into 1/2 inch pieces. Set aside.
Cook lasagna noodles as directed; drain.
In a 13 X 9 X 2 inch baking pan, spread about 1 cup of sauce.
Then alternate layers of lasagna, sauce (with sausage pieces put on top also), Ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan.
Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling.
Allow lasagna to stand for 15 minutes; then cut in squares to serve.