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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Andy's Secret Lasagna Recipe

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This recipe for Andy's Secret Lasagna is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
½ c. chopped onion
2 gloves minced garlic
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil
1 tsp. oregano
1 tsp. salt
8 oz. lasagna noodles
2 eggs
2 ½ c. ricotta cheese
¾ c. grated Parmesan or Romano cheese
3 tbsp. parsley flakes
1 lb. mozzarella cheese, thinly sliced or grated
1 tsp. salt
½ tsp. pepper
Directions:
Directions:
Cook meat, onion, and garlic until meat is browned. Drain off fat. Stir in undrained tomatoes and next 5 ingredients. Cover and simmer 30 minutes, stirring often. Meanwhile, cook noodles until tender. Drain and rinse noodles. Beat eggs. Add ricotta, ½ c. Parmesan, parsley, salt and pepper. Layer half the noodles in a 13x9x2 inch baking dish sprayed with Pam. Spread with half the ricotta filling. Add half the mozzarella and half the meat sauce. Repeat layers. Sprinkle remaining Parmesan on top. Bake at 375º for 30 to 35 minutes. If assembled early and refrigerated, bake about 45 minutes. Let stand for about 10 minutes and serve.

 

 

 

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