Lasagne

Chef’s Note

“This is made from a recipe I found on here and my grandma. I combined from a spaghetti recipe. So tasty! My husband said to add spinach to the top.”

READY IN:

1hr

SERVES:

12

YIELD:

12 Pieces

UNITS:

US

IngredientsNutrition

  • 28 ouncesdiced tomatoes
  • 6 ouncesContadina tomato paste
  • 4 beef bouillon cubes
  • 3 tablespoonsitalian seasoning
  • 3 tablespoonsbasil
  • 1⁄2 cupbrown sugar
  • 12 ounceslasagna noodles
  • 1 tablespoonolive oil
  • 2 eggs
  • 1 pintricotta cheese
  • 3 tablespoonsparsley
  • 1⁄2 cup sartori parmesan cheese
  • 1 lbground turkey or 1lbhamburger
  • 1 squeeze garlic paste
  • 1 lbmozzarella cheese, shredded
  • spinach, for the top

    • Directions

  • 1. Place lasagne noodles in a 6 quart stockpot with a little olive oil.
  • 2. Boil the noodles.
  • 3. Meanwhile, brown the hamburger on 3.
  • 4. Add the diced tomatoes to the hamburger along with the tomato paste. Add the garlic.
  • 5. Add basil and italian seasoning to the tomatoes, hamburger, and tomato paste. Keep it boiling on 3 for 10 minutes.
  • 6. Meanwhile, mix the eggs and ricotta with parsley.
  • 7. Now that the noodles are done, rinse them with cold water and pat dry.
  • 8. Take 3 noodles to the bottom of a lasagne pan.
  • 9. Take 1/3 the ricotta mixture to the noodles in the pan. Spread evenly.
  • 10. Take 1/3 the hamburger mixture over the top of the ricotta.
  • 11. Evenly spread the mozzarella over the mixture.
  • 12. repeat twice.  Then to the top add parmesan. Next, add spinach evenly over the top.
  • 13. Bake at 350 degrees for 30 minutes or until melted! Done!

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