Poremsky Family

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Jenny’s Lasagna

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This recipe is a family favorite. I usually make it the day before.

From National Grange Bicentennial Cookbook.

Jenny's Lasagna
 
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This recipe is from the National Grange Bicentennial Cookbook (1976)
Serves: 10-12
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.