La Bella Lasagna - newmoonworksblog.com

La Bella Lasagna

I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association.  Please consider making a donation to help support research to find a cure! 

Recipe donated by Joyce Major

In honor of Lil Tucker

(original recipe source: Red Cross Macaroni Co.)

Joyce writes, “I was born on Father’s Day, June 20, 1965, and my oldest sister was born on the 19th of June. Every year for our birthdays, Mom would make this recipe and we would celebrate. A few years ago, Mom and I made it together.”

Ingredients:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 clove garlic, minced
  • 2 Tbsp chopped parsley
  • 1 Tbsp basil
  • 1 1/2 tsp salt
  • 1 No. 303 can tomatoes (1 3/4 cups)
  • 2 6-oz cans tomato paste
  • 2 cups ricotta cheese or cream-style cottage cheese
  • 1/3 cup Parmesan cheese
  • 2 eggs, beaten
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pound mozzarella cheese
  • 1 1-pound package lasagna noodles, cooked, drained, and rinsed in cold water

Cook meat until brown; drain off excess fat. Add garlic, parsley, basil, salt, tomatoes and tomato paste; simmer for 1/2 hour, stirring occasionally. Combine ricotta and Parmesan cheese; add eggs, salt and pepper. To assemble lasagna, pour a thin layer of tomato sauce in bottom of 13x9x2″ baking dish. Cover with a layer of lasagna noodles (3 strips). Spread half the cheese mixture over lasagna; lay half the mozzarella over the cheese. Spread a layer of tomato sauce over all. Repeat layers; top with remaining lasagna and tomato sauce. Cover with foil and bake in a 350 oven for 20 minutes; uncover and bake 20 minutes longer. Let set 15 minutes before serving. Makes 8 (14 oz) servings.

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