This recipe is a family favorite. I usually make it the day before.
From National Grange Bicentennial Cookbook.
This recipe is from the National Grange Bicentennial Cookbook (1976)
- ¼ c. olive oil
- 1 Ig. onion, finely chopped
- 2 lb. ground beef
- 4 cloves of garlic, pressed
- ½ c. parsley flakes
- ¼ c. red wine
- 2 2-lb. cans Italian tomatoes
- 2 6-oz. cans tomato paste
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1½ tbsp. salt
- ½ tsp. freshly ground pepper
- 1½ tsp dried basil
- 1½ tsp oregano
- Grated Romano or Parmesan cheese
- 2 eggs
- 1 lb. ricotta or cottage cheese
- 1 lb. Lasagna, cooked
- 1 lb. mozzarella cheese, sliced
- Heat olive oil in saucepan. Add onion and ground beef; sauté until brown. Add garlic and ¼ cup parsley flakes; cook over low heat for 10 minutes. Stir in wine; cover. Cook for 2 minutes. Add tomatoes, tomato paste, celery, carrot, salt, pepper, basil, oregano and ½ cup Romano cheese; mix well. Cover; cook over low heat for 1 hour, stirring occasionally.
- Beat eggs in bowl; stir in ricotta cheese and remain ¼ cup parsley flakes. Pour 1 cup beef sauce into 15 x 10 x 2 inch baking pan. Cover with ⅓ of the noodles, then layer of beef sauce. Add ⅓ of the mozzarella cheese, ⅓ of the ricotta mixture and 2 tablespoons Romano cheese. Repeat layers twice, ending with beef sauce. Cover with Romano cheese.
- Bake in preheated 375-degree oven for 30 minutes or until bubbly cut into squares. Recipe usually makes another small dish of lasagna; may be cooked at same time or frozen for later use.